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.
55 people made this
- 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
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Bring a large pot of salted water to the boil. Cook linguine until al dente, about 8 to 10 minutes.
- 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.
- 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.
- 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.
Reviews & ratingsAverage global rating:(60)
Reviews in English (42)
by LINDA MCLEAN
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
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
In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.
Spinach & Egg Fettuccini with Wild Mushrooms & Pancetta (Straw & Hay)
I’ve been making and serving this dish since my early years as a cooking school director and culinary instructor in Seattle. It always gets rave reviews. It’s simple and relatively quick to make, especially if you purchase the pasta, rather than make it yourself.
With the wide variety of wild mushrooms that are now available in the Northwest, this is a great dish to have in your repertoire.
1 tablespoon fine sea salt
1 cup low-salt chicken stock
¾ cup mascarpone (or cream)
4 ounces pancetta, cut into ¼-inch cubes
2 tablespoons unsalted butter, divided, room temperature
1 tablespoon minced shallots
2 cloves garlic, peeled and slivered lengthwise
½ pound wild mushrooms, such as baby porcinis (baby bellas), cleaned, trimmed, and sliced
1 teaspoon minced fresh rosemary
1 tablespoon fresh lemon juice
4 ounces fresh egg fettuccini
4 ounces fresh spinach fettuccini
fine sea salt, to taste
freshly ground black pepper, to taste
¼ cup grated Parmigiano-Reggiano
- Fill a large pasta or soup pot with cold water and add 1 tablespoon salt. Cover and bring to a rolling boil.
- In a small saucepan, reduce chicken stock to ¼ cup.
- Add mascarpone to the reduced chicken stock and simmer to thicken slightly. Keep warm over low heat.
- In a large sauce pan, add the pancetta and sauté over medium heat to brown and render the fat. Drain all but 1 tablespoon of the fat and remove the pancetta to a small bowl.
- Add 1 tablespoon butter to the sauté pan and set back on the turner.
- Over medium heat, sauté shallots and garlic until just golden.
- Add mushrooms and rosemary, and turn the heat up to high. Toss the mushrooms with the lemon juice.
- Sauté until the mushrooms release their juices. Continue cooking until most of the liquid evaporates.
- Add rendered pancetta and keep warm over low heat.
- Season sauce with salt, pepper, and additional lemon juice if necessary.
- When water is boiling rapidly, add the pasta. Boil until just tender, about 4-6 minutes.
- Quickly drain and put into a large serving bowl.
- Toss cooked, drained pasta with the remaining 1 tablespoon butter, Parmigiano-Reggiano, and sauce.
- Season to taste with salt and pepper. Serve immediately.
More Pork Recipes from LunaCafe
More Pasta Recipes from LunaCafe
Copyright 2009-2016 Susan S. Bradley. All rights reserved.
About Susan S. Bradley
Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.
How to add eggs
One of the most important things about making carbonara pasta is the egg sauce. I worried about scrambling the eggs or eating raw eggs. Well, the eggs will definitely cook fast – so do not fear raw eggs. As far as scrambling the eggs? Not to worry either! Because you will be adding them after veggies are cooked and warm, you will have plenty of time to slowly cook off the eggs without scrambling them!
It’s time to add Parmesan cheese to the sauce.
Once spaghetti is cooked, add to the skillet and combine with the sauce. Add reserved pasta water, starting with 1/2 cup to thin out the sauce.
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Eggs in Purgatory
We're not entirely certain about the history of this classic recipe's name, but perhaps it has something to do with the spicy kick of the sauce. Our version is a shakshuka-like dish in which fiery harissa paste and heady spices slowly infused a rich tomato sauce where eggs gently poach. Look for jars of harissa with the Middle Eastern foods in your supermarket you can substitute a half to full teaspoon of crushed red pepper in a pinch. The cook time for the eggs depends on the specific heat of your slow cooker. We offer a range of 15 to 20 minutes, so start checking at 15 minutes (or a couple minutes earlier) to ensure the eggs get done to your liking. Serve with warm whole-wheat pita.
- 1/2 tablespoon extra-virgin olive oil, plus more for drizzling
- 1/4 pound pancetta, diced
- 2 cups sliced shiitake mushrooms, woody stems trimmed
- 1 medium shallot, thinly sliced (about 1/3 cup)
- 1/2 serrano chile pepper, stemmed and minced
- 5 cups homemade or store-bought low-sodium chicken stock or vegetable stock
- 1 pound dried fusilli or other short, twisted pasta
- Kosher salt and freshly ground black pepper
- 1 bunch greens, such as dandelion, mustard, or kale, stems trimmed and leaves cut into 2-inch pieces (about 4 cups)
- 2 tablespoons fresh juice from 1 lemon
- Parmesan, for grating
Cook pasta in plenty of lightly salted water until al dente. As pasta is cooking, toast pine nuts in a dry pan over a medium heat until lightly coloured. Set aside. In the same pan, place sliced pancetta and cook until crisp and drain on kitchen paper if required. Chop parsley and garlic and combine with pasta, pancetta and pine nuts in large bowl or separate plates, drizzle with a little olive oil and serve.
Siu mai (steamed pork and prawn dumplings)
Char siu (Cantonese barbecue pork)
Beijing-style noodles with minced pork (aka Chinese bolognese)
Spinach, Egg and Pancetta with Linguine recipe - Recipes
Spinach, Pancetta and Ricotta Cannelloni
(recipe sourced from WW Cook Simple Cookbook)
ProPoints per serve: 10
8 slices pancetta
250 grams frozen spinach, thawed and chopped
4 spring onions, thinly sliced
1 medium zucchini, coarsley grated
420 grams low fat ricotta cheese
2 cup tomato puree
1 tablespoon fresh basil, chopped
2 cloves fresh garlic, crushed
4 individual fresh lasagne sheets
1/3 cup grated parmesan cheese
Preheat oven to 200 degrees Celsius.
Line a baking tray with baking paper. Place pancetta on prepared tray. Bake for 10 minutes or until crisp. Set aside to cool slightly. Finely chop.
Place spinach, shallots, zucchini, pancetta and 1½ cups (360g) ricotta in a bowl. Season with salt and freshly ground black pepper. Stir to combine.
Lightly spray a a large ovenproof baking dish with oil. Place puree, basil and garlic in a bowl. Stir to combine. Spread 1⁄3 cup tomato mixture over base of prepared dish.
Cut lasagne sheets in half to make 8 rectangles. Place 1⁄3 cup spinach mixture along the centre of each sheet. Roll to enclose filling. Place cannelloni, in a single layer, in prepared baking dish.
Pour remaining puree over cannelloni. Crumble over remaining ricotta and sprinkle with parmesan. Bake for 30 minutes or until golden. Remove from oven and set aside for 5 minutes before serving.
Pancetta and Chard Skillet Lasagna with Sage
Using no-cook lasagna noodles streamlines the process of putting together this gorgeous skillet lasagna soaking them in hot water for 10 minutes will ensure that they turn out tender rather than chewy. If you prefer, you can garnish the finished dish with chopped fresh sage instead of fried sage leaves.
Pancetta and Chard Skillet Lasagna with Sage
For the ricotta filling:
- 2 cups (1 lb./500 g) ricotta cheese
- 1 egg
- 2 Tbs. minced fresh sage
- 2 cups (8 oz./250 g) shredded mozzarella cheese
- 2 Tbs. milk
- Kosher salt and freshly ground pepper
For the pancetta filling:
- 3/4 lb. (375 g) thinly sliced pancetta
- 1 yellow onion, diced
- 2 bunches Swiss chard, stemmed and coarsely chopped
For the béchamel:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 1 1/2 cups (12 fl. oz./375 ml) whole milk
- Kosher salt and freshly ground pepper
- 1/2 lb. (250 g) no-boil lasagna noodles, soaked in hot water for 10 minutes
- 1 cup (4 oz./125 g) shredded mozzarella cheese
For the fried sage:
1. Preheat an oven to 375°F (190°C).
2. To make the ricotta filling, in a large bowl, stir together the ricotta and egg until combined. Stir in the minced sage and mozzarella, then stir in the milk. Season with salt and pepper. Set aside.
3. To make the pancetta filling, in a large fry pan over medium heat, working in batches as necessary, cook the pancetta slices until crispy and most of the fat is rendered out, about 6 minutes per side. Transfer the pancetta to a paper towel–lined plate, leaving the fat in the pan. Add the onion to the pan and cook until softened, about 4 minutes. Add the chard and cook, stirring frequently, until the chard is wilted, about 2 minutes more. Transfer the chard mixture to a bowl. Chop the cooked pancetta and stir into the chard mixture. Set aside.
4. To make the béchamel, in an essential pan or large, deep sauté pan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the milk a little at a time and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper. Transfer half of the sauce to a bowl. Spread the sauce that remains into an even layer in the bottom of the pan.
5. To assemble the lasagna, arrange a single layer of lasagna noodles over the sauce, breaking up the noodles if necessary to make them fit. Spread a third of the pancetta mixture in an even layer on top, then a third of the ricotta mixture. Repeat the layers two more times: noodles, pancetta mixture, ricotta mixture. Add another layer of noodles and cover with the remaining béchamel sauce. Sprinkle with the remaining 1 cup (4 oz./125 g) mozzarella.
6. Transfer the pan to the oven and bake until the noodles are tender and the lasagna is lightly browned and bubbly, about 30 minutes.
7. Meanwhile, make the fried sage: In a small fry pan over medium-high heat, warm the olive oil until shimmering. Working in batches to avoid crowding, add the sage leaves to the pan and fry until slightly crisp, 3 to 4 seconds. Using a slotted spoon, gently transfer the leaves to a paper towel–lined plate to drain. Sprinkle the leaves with salt and set aside.
8. Remove the lasagna from the oven and let cool for 15 minutes. Garnish with the sage leaves and serve hot. Serves 6 to 8.
How to make lemon cacio e pepe sauce:
- Start with excellent quality dried pasta. If you happen to splurge on some pricey artisan pasta — great! You’re gonna take this recipe to the next level. Delverde dried pasta is a good and affordable option. Any pasta you can find that’s extruded through bronze dies will be a winner.
- Use another long sturdy noodle like bucatini, thick spaghetti or linguine instead of tagliatelle
- Cacio e pepe is a simple dish based on just a few essential ingredients — the pasta, cheese and black pepper. So do yourself a favor and seek out whole Tellicherry peppercorns. They really taste and smell better than regular peppercorns. If you don’t believe me, try putting them side by side and taking a whiff.
- And as for the cheese, definitely buy chunks of Italian pecorino and Parmesan and grate them yourself. I like a blend of cheeses, but using just one will still taste great.
I associate creamy lemon pasta with spring and green things, so I threw in some frozen sweet peas (happily available all year long).