Spinach, Egg, and Pancetta with Linguine Recipe - Allrecipes.com
Spinach, Egg, and Pancetta with Linguine Recipe
  • READY IN 25 mins

Spinach, Egg, and Pancetta with Linguine

Read Reviews (35)

"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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Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2006

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!!

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Most Helpful Critical Review
Aug 07, 2006

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.

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50 Ratings

Aug 28, 2005

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

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May 28, 2008

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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Jan 24, 2008

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.

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Aug 11, 2006

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.

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Apr 15, 2007

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.

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Jul 28, 2006

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.

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Nutrition

  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 81.7 g
  • 26%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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