Sunday Supper: Spinach Pasta Alfredo

Serves 4 to 6.

Note: This dish takes ordinary fettuccine Alfredo to new heights with the addition of creamed spinach and crispy bacon. Serve with garlic bread or a crispy Italian loaf. From "The Pollan Family Cookbook," by Corky, Lori, Dana and Tracy Pollan.

• 3 tbsp. extra-virgin olive oil, divided

• 8 oz. pancetta, cut into 1/3 -in. cubes

• Kosher salt

• 1 lb. fusilli (corkscrew) pasta

• 2 garlic cloves, minced

• 3/4 c. heavy cream

• Pinch of ground nutmeg

• Freshly ground black pepper

• 4 tbsp. (1/2 stick) unsalted butter, cut into cubes

• 1/2 c. plus 1 tbsp. freshly grated Parmesan cheese, divided

Bring a large pot of water to a boil over high heat. Line a plate with paper towels.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Cook the pancetta until brown and crispy, stirring frequently, about 5 minutes, taking care not to burn. Using a slotted spoon, transfer the pancetta to the paper towel-lined plate to drain. Discard the fat in the skillet. Let the skillet cool slightly, then wipe it out with a paper towel.

Add 1 tablespoon salt and the pasta to the pot of boiling water. Cook until al dente, about 1 minute less than the directions on the package. Reserve 1/2 cup pasta water and drain the pasta in a colander.

Heat the remaining 2 tablespoons oil in the skillet over medium heat. Add the garlic and stir for 30 seconds. Add the spinach and mix well. Add the cream and stir until well heated, 2 to 3 minutes.

Season with nutmeg, 1/2 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to low and add the cooked pasta. Stir in 3 tablespoons of the reserved pasta water. Add the butter and 1/4 cup Parmesan cheese, stirring to make a creamy sauce. If the mixture seems dry, add additional pasta water.