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 frypan over medium heat. Stir in pancetta and cook until browned. Remove to paper towels.
Return frypan to heat and pour in 2 tablespoons olive oil. Stir in crushed chilli flakes. Then stir in spinach and cook until softened. Return pancetta to the frypan and stir in eggs. Cover and turn off heat.
When the pasta is done, drain and mix into frypan, reserving some pasta water. If the pasta is too dry add a small amount of pasta water. Top with freshly grated Parmesan.