Wash the baby potatoes meticulously.
Dice the pancetta and halve the mushrooms.
Slice the garlic and the spring onion and mix them in a bowl along with the garlic and the olive oil. Add salt and pepper to your liking and place aside.
Add the pancetta to a pan in medium to high heat, turning occasionally until brown on both sides. Place in a bowl along with the rest of the ingredients.
At the same time, add salted water to a pot and boil the baby potatoes for about 10 to 12 minutes.
While waiting for the potatoes, add some olive oil to the same pan you used for the pancetta and cook the mushrooms for 3 to 4 minutes over medium heat. Salt and pepper to liking and turn occasionally until golden brown.
When the mushrooms are ready, add them to the bowl along with the baby potatoes. Add the baby spinach, mix well and serve with lots and lots of love.
You can prepare this wonderful dish using only white mushrooms if portobellini are not easily available.