"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." — senoritapupnstuff
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1 (16 ounce) package
uncooked linguine pasta
olive oil, divided
pancetta bacon, diced
crushed red pepper flakes
loosely packed torn fresh spinach
hard-cooked eggs, peeled and chopped
freshly grated Parmesan cheese
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!!
I used bacon in this recipe instead of pancetta and it had a very bitter taste. Perhaps it would have tasted much better with the pancetta but I don't think I will bother with it again.
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 :)
My family LOVED this!!! There were no leftovers the night that I made this - and I have been asked to make it every week! I did make a few adjustments, though: I doubled the pancetta and spinach, and instead of adding hardboiled eggs, I cracked two eggs over the hot combined ingredients letting the heat from the pasta cook it as I stirred. It tasted absolutely sinful.
This was simply awesome. A great blend of flavors, thanks to the pancetta and eggs. I made half a box of linquine, but the entire sause mixture. Next time I will double the amout of spinach, but other then that, would not change a thing. If you made this with salami instead of the pancetta, you missed out on great flavor.
This was a very unique pasta dish, we really enjoyed it! As suggested, I halved the amount of pasta. I also added a tablespoon of garlic and a medium white onion, thinly sliced. Next time I will add more red pepper to give it a bit more zing.
We liked this very much. I used bacon instead of pancetta. I did have to use some of the pasta water. Next time, I am going to add sundried tomatoes to see if that kicks up the flavors. This will become one of our camping dishes-just 2 pots and it is a complete meal. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach, Egg, and Pancetta with Linguine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 185
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