How to Make Spinach, Egg, and Pancetta with Linguine - A Step-by-Step Guide

This Spinach, Egg, and Pancetta with Linguine recipe is a delightful combination of flavors and textures that will tantalize your taste buds. It's a simple yet elegant dish that is perfect for a cozy night in or even a dinner party. The creamy linguine pairs beautifully with the savory pancetta and hearty spinach, while the poached egg on top adds a luxurious touch. Whether you're a pasta lover or just in the mood for something special, this recipe is sure to impress.

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Ingredients

  • 1 (16 ounce) package uncooked linguine pasta
  • 3 tablespoons olive oil, divided
  • 3 ounces pancetta bacon, diced
  • ½ teaspoon crushed red pepper flakes
  • 3 cups loosely packed torn fresh spinach
  • 2 hard-cooked eggs, peeled and chopped
  • freshly grated Parmesan cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a large pot of salted water to boil. Cook linguine until al dente, about 8 to 10 minutes.
  • 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.
  • 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.
  • 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.
  • Nutrition

    613 cal.

    • Total Fat: 21g
    • Saturated Fat: 5g
    • Cholesterol: 122mg
    • Sodium: 373mg
    • Total Carbohydrate: 82g
    • Dietary Fiber: 6g
    • Total Sugars: 1g
    • Protein: 24g
    • Vitamin C: 11mg
    • Calcium: 182mg
    • Iron: 6mg
    • Potassium: 386mg