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Green Hill Pasta with Pancetta

pancetta with green hill

Green Hill Pasta with Pancetta 

Difficulty level: Easy  


    • 8 ounces uncooked pasta
    • 4 ounces diced pancetta 
    • 3 cloves garlic, minced
    • 1 wheel of Green Hill, rind removed and cut into small pieces
    • 1 teaspoon lemon juice 
    • 2 cups (packed) fresh baby spinach 
    • Salt & pepper to taste 


  1. Boil a salted pot of water for the pasta and cook it al dente according to package directions. *Note: Do not drain the pasta before step 3.
  2. Meanwhile, in a skillet, fry the pancetta over medium-high heat until crispy. Leave the fat in the pan. 
  3. Reserve 1 cup of the hot pasta water prior to draining the pasta.
  4. Reduce the heat to medium and add garlic to the skillet. Cook for about 30 seconds. 
  5. Add the Green Hill to the skillet, along with the lemon juice and about 1/4 cup of the hot pasta water. Toss using two spoons, until the Green Hill has melted and you have a nice sauce. 
  6. Take the skillet off the heat and add spinach and drained pasta. Toss until the spinach has wilted. You may need to add another splash of the hot pasta water if you find it needs more liquid.
  7. Season with salt & pepper as needed and serve immediately.


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