Spinach, Egg, and Pancetta with Linguine

How to cook Spinach, Egg, and Pancetta with Linguine

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

Directions: Bring a large pot of salted water to carbuncle. Cook linguine until al dente, just about 8 to 10 minutes. As the water is being brought to bubble, warm up excite 1 tablespoon olive oil in a skillet over medium quicken. Stir in pancetta, and cook until browned. Remove to paper towels. Return skillet to warmness, and pour in 2 tablespoons olive lubricator. Stir in crushed red pepper flakes. Then stir in spinach, and cook until softened. Return pancetta to the skillet, and stir in eggs. Attire, and turn off zealousness. When the pasta is used up, outflow, and mix into skillet, reserving some pasta salt water. If the pasta is too wearying, add a small amount of pasta soda water. Top with freshly grated Parmesan.


Servings Per System: 4

Amount Per Serving

Calories: 570

Total Fat: 17.8g Cholesterol: 114mg Sodium: 224mg Total Carbs: 81.3g Dietary Fiber: 5.7g Protein: 20.2g

Prepare time:10 Min

Cook time:15 Min

Ready in:25 Min

Serving in compensation:4 peoples

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