Name: Rigatoni with Pork, Lemon and Spinach
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 8 oz (225 g) fresh pork belly, most of the fat removed, and diced (see note); 6 oz (175 g) sweet or spicy pancetta, diced; ¼ cup (60 ml) olive oil; 2 onions, chopped; 2 cloves garlic, chopped; 2 tbsp (30 ml) lemon juice; 2 tsp capers, chopped; 4 cups (1 litre) chicken broth; ¾ lb (340 g) rigatoni; Zest of 1 lemon; 4 cups (120 g) fresh spinach, coarsely chopped; ½ cup (35 g) grated Parmigiano-Reggiano cheese; Salt and pepper

Note from Ricardo

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Rigatoni with Pork, Lemon and Spinach

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Ingredients

Preparation

Note from Ricardo

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