Spinach, Egg and Pancetta with Linguine

Spinach, Egg and Pancetta with Linguine


55 people made this

About this recipe: This is a quick way to get your greens in a tasty pasta. It's simple, but very flavourful. You can substitute spicy salami or chorizo for the pancetta.


Serves: 4 

  • 1 (500g) packet uncooked linguine pasta
  • 3 tablespoons olive oil, divided
  • 75g pancetta, diced
  • 1/2 teaspoon crushed red chilli flakes
  • 150g loosely packed torn fresh spinach
  • 2 hard-boiled eggs, peeled and chopped
  • freshly grated Parmesan cheese

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Bring a large pot of salted water to the boil. Cook linguine until al dente, about 8 to 10 minutes.
  2. As the water is being brought to the boil, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in pancetta, and cook until browned. Remove to kitchen roll.
  3. Return pan to heat, and pour in 2 tablespoons olive oil. Stir in crushed red chilli flakes. Then stir in spinach, and cook until softened. Return pancetta to the pan, and stir in eggs. Cover, and turn off heat.
  4. When the pasta is done, drain and mix into pan, reserving some pasta water. If the pasta is too dry, add a small amount of pasta water. Top with freshly grated Parmesan.

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