Spinach Egg And Pancetta With Linguine Recipes

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SPINACH SALAD WITH PANCETTA AND FRIED EGGS



Spinach Salad With Pancetta and Fried Eggs image

Laced with nuggets of pancetta and crisp-edged fried eggs, there's a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well. If you can't find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs. Or try kale, which also holds up nicely. Serve this for a light dinner or a hearty brunch with some good bread and olive oil for dipping on the side.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 small shallot, peeled and thinly sliced
1 to 2 garlic cloves, peeled and finely grated (or minced)
1 1/2 tablespoons cider vinegar
1/4 teaspoon fine sea salt, more as needed
1/4 teaspoon black pepper
1/3 cup plus 1/2 tablespoon olive oil, more as needed
3 ounces pancetta, diced
2 scallions, thinly sliced, white and light green parts only
4 eggs
12 cups spinach, preferably mature spinach rather than baby, or use kale
1/2 cup chopped fresh dill

Steps:

  • In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
  • Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
  • Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
  • Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams

SHELLS WITH CRISPY PANCETTA AND SPINACH



Shells with Crispy Pancetta and Spinach image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (12-ounce) package jumbo shells pasta
2 tablespoons olive oil
1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
2 pounds frozen spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
1 cup grated asiago cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 tablespoon butter
1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • For the shells:
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
  • For the sauce:
  • Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

SAUTEED SPINACH WITH CRISP PANCETTA



Sauteed Spinach with Crisp Pancetta image

Tender spinach tastes even better when topped with crumbled pancetta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 4

6 thin slices pancetta or 2 slices bacon, chopped
3 bunches flat-leaf spinach (about 2 1/2 pounds total), trimmed
Coarse salt and ground pepper
1 teaspoon fresh lemon juice

Steps:

  • Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
  • Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.

Nutrition Facts : Calories 122 g, Fat 7 g, Fiber 4 g, Protein 12 g

SPINACH, EGG, AND PANCETTA WITH LINGUINE



Spinach, Egg, and Pancetta with Linguine image

This is a quick way to get your greens in a tasty pasta. It's simple, but very flavorful. You can substitute spicy salami for the pancetta.

Provided by Allrecipes Member

Categories     Pork Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package uncooked linguine pasta
3 tablespoons olive oil, divided
3 ounces pancetta bacon, diced
½ teaspoon crushed red pepper flakes
3 cups loosely packed torn fresh spinach
2 hard-cooked eggs, peeled and chopped
freshly grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 612.5 calories, Carbohydrate 81.7 g, Cholesterol 122.2 mg, Fat 20.5 g, Fiber 5.7 g, Protein 24 g, SaturatedFat 5.2 g, Sodium 372.6 mg, Sugar 0.6 g

SPINACH, EGG, AND PANCETTA WITH LINGUINE



Spinach, Egg, and Pancetta with Linguine image

This is a quick way to get your greens in a tasty pasta. It's simple, but very flavorful. You can substitute spicy salami for the pancetta.

Provided by senoritapupnstuff

Categories     Pork Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package uncooked linguine pasta
3 tablespoons olive oil, divided
3 ounces pancetta bacon, diced
½ teaspoon crushed red pepper flakes
3 cups loosely packed torn fresh spinach
2 hard-cooked eggs, peeled and chopped
freshly grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 612.5 calories, Carbohydrate 81.7 g, Cholesterol 122.2 mg, Fat 20.5 g, Fiber 5.7 g, Protein 24 g, SaturatedFat 5.2 g, Sodium 372.6 mg, Sugar 0.6 g

SPINACH, EGG, AND PANCETTA WITH LINGUINE



Spinach, Egg, and Pancetta with Linguine image

This is a quick way to get your greens in a tasty pasta. It's simple, but very flavorful. You can substitute spicy salami for the pancetta.

Provided by Allrecipes Member

Categories     Pork Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package uncooked linguine pasta
3 tablespoons olive oil, divided
3 ounces pancetta bacon, diced
½ teaspoon crushed red pepper flakes
3 cups loosely packed torn fresh spinach
2 hard-cooked eggs, peeled and chopped
freshly grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 612.5 calories, Carbohydrate 81.7 g, Cholesterol 122.2 mg, Fat 20.5 g, Fiber 5.7 g, Protein 24 g, SaturatedFat 5.2 g, Sodium 372.6 mg, Sugar 0.6 g

SPINACH WITH PANCETTA



Spinach With Pancetta image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 25m

Yield Four servings

Number Of Ingredients 6

1 1/4 pounds spinach in bulk or 3/4 pound spinach packaged in plastic
2/3 cup (about 1/4 pound) small cubes of pancetta, unsmoked Italian bacon, available in Italian food shops, or use smoked lean bacon
1 small red onion, peeled
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon freshly squeezed lemon juice

Steps:

  • Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
  • Heat the pancetta in a skillet and cook until rendered of fat.
  • Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 418 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH, EGG, AND PANCETTA WITH LINGUINE



Spinach, Egg, and Pancetta with Linguine image

This is a quick way to get your greens in a tasty pasta. It's simple, but very flavorful. You can substitute spicy salami for the pancetta.

Provided by Allrecipes Member

Categories     Pork Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package uncooked linguine pasta
3 tablespoons olive oil, divided
3 ounces pancetta bacon, diced
½ teaspoon crushed red pepper flakes
3 cups loosely packed torn fresh spinach
2 hard-cooked eggs, peeled and chopped
freshly grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 612.5 calories, Carbohydrate 81.7 g, Cholesterol 122.2 mg, Fat 20.5 g, Fiber 5.7 g, Protein 24 g, SaturatedFat 5.2 g, Sodium 372.6 mg, Sugar 0.6 g

GIADA'S SPINACH AND PANCETTA STRATA YUMMY!



Giada's Spinach and Pancetta Strata Yummy! image

From Giada DeLaurentiis Everyday Italian comes this great dish. Perfect for brunch, parties or potlucks. I made this for a big family dinner (everyone raved!) and did some minor tweaking to the original recipe by adding more onion, garlic and pancetta. I also used a loaf of sour dough bread.

Provided by kiwidutch

Categories     Spinach

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
10 ounces thinly sliced pancetta, coarsely chopped
1 large onion, chopped
1 (10 ounce) box frozen chopped spinach, thawed, squeezed dry
4 -6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
1/2 cup finely grated parmesan cheese
3 cups whole milk
10 large eggs

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
  • Add the onion to the pan drippings in the same skillet and sauté until translucent, about 4 minutes. Add the spinach and garlic. Sauté over medium-low heat until the garlic is tender, about 2 minutes.
  • Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
  • Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
  • Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata.
  • Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
  • Preheat the oven to 350 degrees F.
  • Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 300.2, Fat 19.5, SaturatedFat 7.1, Cholesterol 372, Sodium 716.8, Carbohydrate 11.9, Fiber 1.9, Sugar 8.7, Protein 19.9

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