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1
Start pasta water (about 4 quarts) in a large pot.
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2
Break eggs into a bowl and lightly beat them.
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3
Let them come to room temperature.
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4
Place oil and butter in a medium saute pan over medium heat.
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5
Add garlic and cook until it turns a deep golden color.
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6
Remove the garlic from the pan and discard.
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7
Leave the oil in the pan.
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8
While garlic is browning, start mushrooms (see below).
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9
When pasta water is boiling, add pasta and cook according to package instructions.
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10
Add pancetta into the garlic-infused oil and fry at medium high until crisp.
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11
Add wine.
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12
When the wine has completely boiled away, turn off heat.
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13
When pasta is done, reserve 1/4 cup of pasta water and add to the pan with the pancetta.
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14
Stir to deglaze pan.
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15
Drain pasta.
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16
Add pasta back to the pot it was cooked in.
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17
Add the pancetta, cheese, parsley, pepper, and beaten eggs to the pasta and toss together thoroughly.
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18
Serve immediately with the spinach and mushrooms, extra cheese and more parsley, if desired.
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19
For the mushrooms and spinach: Add oil and butter into a separate frying pan and heat over medium heat.
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20
Add mushrooms and saute over medium heat until they are tender and just starting to brown.
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21
Add spinach and and saute until spinach is just barely wilted.
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22
Remove from heat and set aside.
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23
Top spaghetti with mushroom and spinach mixture.
