Easter Special: Spinach Egg and Pancetta Linguine Celebrate Easter by whipping up this simple yet delicious pasta dish!
INGREDIENTS 1 (16 ounce) pack of uncooked linguine  3 tablespoons olive oil, divided 3 ounces pancetta bacon, diced 1/2 teaspoon crushed red pepper flakes 3 cups loosely packed fresh spinach 2 hard-boiled eggs, peeled and chopped Freshly grated Parmesan cheese
DIRECTIONS 1.    Bring a large pot of salt water to boil. Cook linguine until al dente, about 8 to 10 minutes. 2.    As the water is boiling, heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the pancetta bacon, and cook until browned. Drain off excess oil from the bacon with paper towels. 3.    Return skillet to the stove, and pour in 2 tablespoons olive oil. Stir in crushed red pepper flakes. Then stir in spinach, and cook until softened. 4.    Return pancetta bacon to the skillet, and stir in the chopped eggs. Cover and turn off the heat. 5.     When the pasta is done, drain and mix into the skillet, reserving some water from the pasta. If the pasta is too dry, add another small amount of water. Top with freshly grated Parmesan cheese.
Use a leaner cut of bacon and add more spinach leaves for the extra antioxidant boost!
Adapted from www.allrecipes.com by senoritapupnstuff

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