Bucatini with Guanciale and Poached Eggs - Anolon Cookware
Guanciale is a rich and flavorful cured meat which lends deep flavor to this special pasta dish. When the poached egg, which is served whole on top of each plate, is burst, the yolk oozes out to add...
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 Parmesan cheese, grated
- 4-6 large eggs
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