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1
Put the damp spinach in a large saucepan and cook over high heat until wilted, about 3 minutes.
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2
Transfer the spinach to a strainer and drain.
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3
In a food processor, combine the spinach with the mascarpone, 1 tablespoon of the heavy cream and 1 garlic clove and puree for 30 seconds.
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4
Transfer the spinach mixture to a bowl and season with salt and pepper.
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5
Wipe out the bowl of the food processor.
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6
Add the onion quarters and 2 more garlic cloves and process until finely chopped.
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7
Add the whole egg and the rosemary and process for 30 seconds longer.
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8
Add the ground beef and 1/4 cup of the Parmigiano.
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9
Season the meatball mixture with salt and pepper and process until blended.
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10
In a large skillet, cook the remaining 1 garlic clove in 1 tablespoon of the olive oil over moderately high heat until the garlic begins to sizzle.
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11
Drop rounded teaspoons of the meat mixture into the pan and cook until sizzling, shaking the pan for even browning.
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12
Add the wine and the remaining 2 tablespoons of cream and cook for 3 minutes longer, stirring gently.
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13
Reduce the heat to low and add the spinach puree.
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14
Cover and cook until the sauce thickens slightly, about 10 minutes.
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15
In a bowl, beat the egg yolks with the remaining 2 tablespoons of Parmigiano and 2 tablespoons of olive oil and season with pepper.
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16
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, then drain and transfer to a bowl.
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17
Toss the pasta with the egg yolk mixture, the green sauce and the meatballs and serve immediately.
