Spinach, Egg, and Pancetta with Linguine

Spinach, Egg, and Pancetta with Linguine

40

"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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Ingredients

25 m servings 612 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

40
  1. 56 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 spin...

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, b...

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...

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.

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 wil...

Good recipe. If you use the pound of pasta, you will need to at least double your other ingredients. To make this a stand out dish, use fresh pasta instead of dried. Fresh can usually be found i...