Spinach, Egg, and Pancetta with Linguine

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 613 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.