Linguine with Pancetta and Egg

    25 minutes

    This pasta recipe is simple, but very flavorful and filling. You can substitute spicy salami for the pancetta.

    58 people made this

    Serves: 4 

    • 500g linguine
    • 3 tablespoons olive oil, divided
    • 100g pancetta, diced
    • 1/2 teaspoon chilli flakes
    • 3 cups loosely packed torn fresh spinach
    • 2 hard-boiled eggs, peeled and chopped
    • freshly grated Parmesan cheese

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

    1. Bring a large pot of salted water to boil. Cook linguine until al dente, about 8 to 10 minutes.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (44)


    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!!  -  01 Mar 2006  (Review from Allrecipes USA and Canada)


    This was terrific and so easy to make. It reminded me a lot of pasta alla carbonara.  -  28 Aug 2005  (Review from Allrecipes USA and Canada)


    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  -  03 Apr 2008  (Review from Allrecipes USA and Canada)