Spinach, Egg, and Pancetta with Linguine

Spinach, Egg, and Pancetta with Linguine

39 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  senoritapupnstuff

“This is a quick way to get your greens in a tasty pasta. It's simple, but very flavorful. You can substitute spicy salami for the pancetta.”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring a large pot of salted water to boil. Cook linguine until al dente, about 8 to 10 minutes.
  2. As the water is being brought to boil, heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
  3. Return skillet to heat, and pour in 2 tablespoons olive oil. Stir in crushed red pepper flakes. Then stir in spinach, and cook until softened. Return pancetta to the skillet, and stir in eggs. Cover, and turn off heat.
  4. When the pasta is done, drain, and mix into skillet, reserving some pasta water. If the pasta is too dry, add a small amount of pasta water. Top with freshly grated Parmesan.

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Reviews (39)

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Per my "family reviewers" this was an excellent dinner "Senorita"! My gang likes the smokey flavor of bacon, so that's what I used in this recipe. I made quite a bit of bacon and used the infamous "Bills fried bacon" on this site, which I've made before, but this time I only used onion and garlic powders and some black pepper. If you haven't tried his ingenious way of cooking bacon yet, I suggest you give it a try. Before I added the spinach, I sauteed several cloves of slivered garlic in the oil which gave the dish a wonderful flavor. I did need to add some of the pasta water to get those juices flowin'. This was simple, relatively quick and delicious enough for an encore. Thanks so much!!



This was terrific and so easy to make. It reminded me a lot of pasta alla carbonara.



This was sooo yummy! Per member reviews I cut the pasta in half, a whole package would have been way too much. I used a bit more spinach and pancetta, and added a little more oil and a little pasta water so it wasnt so dry. Came out excellent! I love how the crushed peppers give it just a little bit of heat but nothing overbearing. The flavors mesh together perfectly, never would have thought. This is definitely a keeper :)

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Amount Per Serving (4 total)

  • Calories
  • 612 cal
  • 31%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 81.7 g
  • 26%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 373 mg
  • 15%

Based on a 2,000 calorie diet



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Egg and Spinach Casserole


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Linguine with Portobello Mushrooms