Spinach, Egg, and Pancetta with Linguine

Spinach, Egg, and Pancetta with Linguine

39

"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."

Ingredients

25 m {{adjustedServings}} servings 612 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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
  1. 55 Ratings

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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 infamo...

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 pa...