Heat the olive oil in a large saute pan over medium heat. Add the pancetta (or bacon) and saute until the fat renders and the pancetta is translucent, about 1 minute. Raise the heat to high and add the anchovy, onion and garlic. SAute until the garlic is aromatic and the anchovy has dissolved into the oil about a minute or so. Add the spinach and saute until deep green, tender and softened, 3 to 4 minutes more.

​Drain the mixture if necessary and season generously with salt and pepper. Remove the pan from the heat and stir in the raisins and pine nuts.

​Serve immediately.