Cut thinly sliced smoked pancetta into 2-3 cm pieces and fry in a little olive oil until crisp and browned. Drain and set aside.
Fry sliced chestnut mushrooms until browned, season with freshly-ground black pepper and toss over heat for a minute, to bring out
the fragrance of the pepper, then drain and add to the pancetta. Fry a chopped shallot until translucent, add a cup (for two servings)
of spelt, stirring to coat with the fat, then add a half glass of dry vermouth. Cook until almost evaporated, then keep adding chicken stock,
half a glass at a time, and simmering for about 20 minutes, until the spelt is cooked and creamy. Add the pancetta and mushrooms, along
with a good knob of butter and a handful of grated parmesan cheese. Stir in some baby spinach until just wilted and serve in bowls,
garnished with parsley and more grated parmesan.