Instructions

1. Bring a large pot of water to a boil over medium high heat. Season generously with salt. Boil the spaghetti until almost al dente, about 2 minutes less than package directions, about 8 minutes.
2. Meanwhile, add the pancetta to a large skillet and place over medium heat. Cook until the pancetta is golden brown and crispy, about 6 minutes. Using a slotted spoon remove the pancetta to a plate. Add the butter to the pancetta fat and warm until completely melted. Whisk in the miso along with 3/4 cup of the pasta water. Bring to a simmer. Stir in the spinach and cook until wilted, about 2 minutes. Using tongs remove the pasta directly from the pasta water to the pan along with another 1/2 – 3/4 cup of pasta water. Toss the pasta in the sauce until the sauce clings to the pasta and the pasta is al dente, about 2 minutes. Taste and add salt to taste, if necessary - it may or may not be depending on the miso used. Sprinkle with the crispy pancetta and serve.