Step 1

Preheat oven grill to medium high. Bring a large saucepan of water to the boil. Cook the rigatoni until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid.

Step 2

Meanwhile, place the pancetta and 1tbs oil in a cold frypan then place over medium heat. When the pancetta begins to sizzle, cook for 4-5 minutes, tossing, until crisp and the fat has rendered. Add the spinach and garlic and cook for 1-2 minutes until wilted.

Step 3

Remove from the heat and stir through the nutmeg, lemon zest and juice and ricotta. Stir through the pasta and reserved cooking liquid.

Step 4

Pour into an ovenproof dish or 4 individual 750ml dishes. Scatter over mozzarella and drizzle with remaining 2 tbs olive oil. Grill for 6-8 minutes until cheese is golden and melted. Serve scattered with basil.