Bucatini with Guanciale, Spinach, Toasted Walnut Crumbs and Poached Eg – PotsandPans

Ingredients

• 1 pound bucatini pasta
• 8 tablespoons extra virgin olive oil, divided
• 1/3 cup toasted walnuts, chopped
• 1/2 cup panko bread crumbs
• 1 teaspoon salt, divided
• 7 ounces guanciale or pancetta, diced
• 6 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces baby spinach
• 1 cup fresh or frozen peas
• 1 cup fresh basil leaves, thinly sliced
• 1/2 cup grated Parmesan cheese
• 4-6 large eggs