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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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

613 calories; protein 24g 48% DV; carbohydrates 81.7g 26% DV; fat 20.5g 32% DV; cholesterol 122.2mg 41% DV; sodium 372.6mg 15% DV. Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2006
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!! Read More
(53)

Most helpful critical review

Rating: 3 stars
08/07/2006
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. Read More
(9)
63 Ratings
  • 5 star values: 30
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
03/01/2006
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!! Read More
(53)
Rating: 5 stars
08/28/2005
This was terrific and so easy to make. It reminded me a lot of pasta alla carbonara. Read More
(23)
Rating: 5 stars
05/28/2008
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:) Read More
(18)
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Rating: 5 stars
01/24/2008
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. Read More
(17)
Rating: 5 stars
08/11/2006
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. Read More
(14)
Rating: 4 stars
04/15/2007
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. Read More
(11)
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Rating: 3 stars
08/07/2006
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. Read More
(9)
Rating: 4 stars
07/28/2006
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. Read More
(9)
Rating: 5 stars
10/08/2008
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 in the refrigerator section of your store. Remember that fresh pasta requires very little cooking time about three minutes or so. Shaved or grated hard boiled eggs are good but you can also take raw eggs scramble them up and pour into the hot pasta to cook. Or you can just scramble them in a skillet and cook if you are afraid they won't get cooked enough. I would say if you use raw and put into the pasta that you know your egg source and how fresh they are. Read More
(8)