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1
Bring a large pot of water to a boil over medium heat and salt generously.
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2
Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes.
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3
Remove from the heat and reserve bacon in the pan.
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4
When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.
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5
Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
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6
When the pasta is ready, return the skillet with the bacon to medium heat.
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7
Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened.
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8
Reserve some additional cooking water.
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9
Drain the pasta and add it to the skillet.
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10
While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated.
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11
Add more cooking water if pasta seems dry.
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12
Add the spinach leaves to the pan and toss until combined.
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13
Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
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14
Cook's Note: The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta.
