Spinach, Egg, and Pancetta with Linguine

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.