Rigatoni with Pork, Lemon and Spinach
Rigatoni with Pork, Lemon and Spinach
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Rigatoni with Pork, Lemon and Spinach

25 MIN
45 MIN



  1. In a large non-stick pan, brown the pork and pancetta in 1 tbsp (15 ml) of the oil. Drain and set the meat aside on a plate. Discard the cooking fat.
  2. In the same pan over medium-high heat, brown the onions and garlic in the remaining 3 tbsp (45 ml) of oil. Add the lemon juice and capers and cook for 1 minute. Add the reserved meat and the broth. Bring to a boil. Reduce the heat and simmer for about 35 minutes or until the broth has reduced by one-third. Set aside.
  3. Meanwhile, in a large pot of salted boiling water, cook the pasta al dente. Set ½ cup (125 ml) of the cooking water aside and drain the pasta.
  4. Transfer the pasta to the pan with the reduced broth. Add the lemon zest, spinach and Parmesan cheese. Toss well and season with salt and pepper. Add reserved cooking water, if needed.


Bacon and fresh pork belly are made from the same part of the pig, except that the latter hasn’t been smoked or salted. Fresh pork belly can be found in butcher shops or grocery stores.


  1. Delicious! I used thick bacon and prosciutto cubes. I only added them at the end to keep them crispy. The amount of liquid seems a lot , but the idea as Ricardo mentions is to let it reduce.


  3. Ricardo, your recipes are usually delicious and often outstanding, but not this one. I made the recipe as written, but I found the flavours of the pork belly and chicken broth to be odd and off-putting. I did not care for the texture and flavour of the meat once it was in the sauce, and there was WAY too much liquid for the amount of rigatoni. I won't be making this recipe again.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.