Italian Easter Spaghetti with Pancetta

PREPARATION

• 1
  In a pot or pan, sauté the garlic cloves in 2 tbsp olive oil over low heat. There's no need to peel them; just lightly press them with the flat side of a knife, as we only need their aroma.
• 2
  Once lightly browned, add the sliced, diced pancetta. Sauté it briefly as well, but don't let it burn. Then add half of the quartered cherry tomatoes. Season with salt and a little pepper.
• 3
  Cover and cook for about 5-8 minutes, until the tomatoes soften slightly and the "sugo," or pasta sauce, forms.
• 4
  Meanwhile, bring water to a boil in a pot, adding enough salt so that it tastes slightly salty. Once the water boils, add the spaghetti, strictly whole, do not break it.
• 5
  After about 7-8 minutes of cooking, transfer the pasta to the tomatoes, add some of the cooking water, and continuously stir while cooking it al dente, meaning firm to the bite.
• 6
  When it's ready, with the right consistency, a thick sauce, and al dente pasta, remove it from the heat and stir in about a third of the grated cheese until it's completely melted.
• 7
  Finally, add the fresh, crispy spinach. Serve the rolled pasta with a ladle, making sure each plate gets some of the remaining pancetta sugo, freshly grind pepper over it, and sprinkle with the remaining grated cheese. And... definitely drizzle with a few drops of extra virgin olive oil!