A modern full meal take on this Italian classic!
Cook the ground beef and the pasta separately, then toss with the spinach leaves.
For the ground beef: Heat about a tablespoon of olive oil in a large saute pan, mince half an onion and 2 cloves of garlic (I pound the garlic to bits), then add to the pan when oil is smoking. Add the ground beef and cook until it begins to separate. Help the beef to break apart with a spatula and tilt the pan so the juices drip to the lowest side of the pan (where the fire should remain to evaporate all of the water) and separate the meat on top while you keep breaking it. The idea here is to evaporate the water and give the beef a crispy and brown consistency. Once all the water is out of the beef mix back flat over the fire to finish browning the meat until crisp. Add salt and pepper to taste. Set aside.
Begin the Spaghetti:
Boil the water with some salt for the Spaghetti and cook the pasta until Al Dente.
Make the Aglio Olio e Peperoncino:
In the same pan where you cooked the meat (put the meat on a large serving dish for the time being) pour the rest of the Olive Oil and the rest of the minced garlic. When it is about 3/4 of the way done, add the Peperonccino, whisk in the butter and let this cook at a low temperature being careful to not let the garlic burn.
Once the pasta is cooked, drain and pour over the Aglio Olio Peperoncino. Mix well and add the GROUND BEEF and fry for 2 to 4 minutes until the spaghetti and meat absorb the flavors. Put 1/4 cup of Parmesan Cheese and salt and pepper to taste. Mix in the breadcrumbs. Cover for one last minute so all the flavors penetrate.
Put the spinach leaves into the serving dish and pour the spaghetti mixture onto the leaves. Toss the leaves into the spaghetti until all is mixed well. Sprinkle the remaining parmesan cheese, serve and enjoy!