Pasta with Spinach, Lardons and Goat Cheese

Whether as an antipasto or as a main-course we all like to indulge in pasta. Being such a popular staple in our diets, we tend to get stuck recycling the same couple of recipes over and over again, and eventually ending up with boring results. Here is a recipe which differs from the norm, yet it’s very simple and tasty. Try it out for yourself!

Yield: Serves 2

300 grams of rigatoni pasta cooked according to packet instructions
1 small onion
150 grams of thawed frozen spinach
some shredded or grated mature goat’s cheese
100 grams of pancetta dolce
butter and cooking oil
some white wine
200 ml of fresh cream