Spinach with pancetta is a classic Italian way to prepare spinach. This easy spinach recipe is perfect as a side dish during the week or for the holidays.

About this Italian Spinach Recipe

This Italian spinach recipe is definitely an amazing way to eat spinach. It is especially loved by those who aren't usually big fans of it.

This recipe was inspired by one of my favorite Italian restaurants here in Austin. This version takes it to the next level because of the copious amounts of pancetta and shallots used. It is my favorite spinach recipe!

This spinach has salty bites from the pancetta, a light onion flavor added by the shallots, and the fresh lemon squeezed over top at the end that brightens up all the flavors.

It is so delicious. I love serving this as a side to my grilled t-bone steak, lemon butter chicken, or seared pork chops.

Ingredients needed

(full recipe and quantities below)

Ingredients for the spinach and pancetta on the counter.

Large leaf spinach. This spinach is ideal because it is cheaper than baby spinach and the cooking will break it down well. If you can't find it, baby spinach will work but just make sure to remove the stems.
Pancetta. This is the salty bite in the recipe.
Olive oil: I like to use extra virgin olive oil.
Butter. Just a little and it really makes this spinach and pancetta recipe so good.
Shallot.
Lemon. Lemon is squeezed over the spinach before serving and it helps brighten up the flavors and it helps with that gritty feeling that spinach can sometimes leave behind in your mouth.
Kosher salt.

How to make

Cooking the ingredients in a large saute pan.

This is such an incredibly easy spinach recipe but so big on flavor. Here is what the steps look like (full recipe below)

Prepare the spinach: Wash, dry then cut off the long stems from the leafy part off the spinach. Those do not cook down well.
Saute: Shallots and pancetta and cook until the pancetta until very crispy.
Add Spinach: Add the spinach (in batches since it will not all fit in the pan) and cook, tossing constantly until spinach just begins to wilt.
Add Lemon: Now squeeze ½ of your lemon over the spinach and toss again.
Pour into a serving bowl: making sure to get all of the yummy juices and bits of pancetta and shallots at the bottom.

Substitutions

Use bacon: I always have pancetta in the freezer for last-minute meals like pasta with pancetta. If you cannot find pancetta, you could use uncured peppery bacon or regular bacon and then add a little fresh ground black pepper.
Use baby spinach: I prefer large leaf spinach for this recipe but you can use baby spinach if you are not a fan.
Can't find shallots? Regular onions will work too!

Storing And Leftovers

Store the leftover spinach in an air-tight container once it has cooled. Place in the refrigerator for up to 4 days. You can reheat the spinach in the microwave on medium heat for about 2 minutes.

I also like adding the leftovers to cooked pasta and a little Parmesan for an easy meal.

What to serve with this Italian spinach

We love serving this Italian spinach with so many recipes. Here are a few to give you some inspiration:

More Spinach Recipes

Print Recipe

5 from 2 votes

Spinach with Crispy Pancetta and Shallots

Spinach with pancetta is a classic Italian way to prepare spinach. This easy spinach recipe is perfect as a side dish during the week or for the holidays.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Author: Melissa Oleary

Ingredients

16 oz large leaf spinach stems removed and coarse chopped
4 oz diced pancetta
2 tablespoon olive oil
2 tablespoon butter
1 shallot finely diced
1 lemon for squeezing over top at the end
⅛ teaspoon kosher salt or to taste

Instructions

In a large heavy bottom pot over medium heat add your butter, olive oil, shallots, and pancetta then cook until the pancetta is very crispy.
2 tablespoon olive oil, 2 tablespoon butter, 1 shallot finely diced, 4 oz diced pancetta
Now add your baby spinach to the pot and mix well making sure to coat your spinach in the pancetta and olive oil mixture and cook until your spinach just begins to wilt.
16 oz large leaf spinach
Remove from heat.
Now add your salt and toss your spinach around in the pan again just to make sure you get all of the bits of pancetta and shallot from the bottom of the pan incorporated into your spinach.
⅛ teaspoon kosher salt or to taste
Now squeeze ½ of your lemon over the spinach and toss again.
1 lemon
Pour into a serving bowl making sure to get all of the yummy juices and bits of pancetta and shallots at the bottom.
Enjoy

Nutrition