Rigatoni with Pork, Lemon and Spinach | RICARDO

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