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["Make the pasta: Bring 3 qts water to a boil large pot and add 1 T salt. Set up an ice bath next to the stove. Blanch the spinach in the boiling water, about 2 min, then remove with tongs and plunge into the ice bath to cool. Drain the spinach and squeeze dry. Set aside.", "", "Combine the flour and spinach in a food processor and process until evenly green. With the motor running, add the eggs and cheese and process until the dough forms a ball around the blade. Continue to process until smooth, about 20 more seconds.", "", "Dust a large board with flour; turn the dough out onto the board and knead a few times by hand. The dough should be elastic. Wrap in plastic wrap and let rest about 30 min at room temp.", "", "Cut the dough into 4 pieces. Cover 3 in with a slightly damp towel. Flour the board; roll out 1 piece of dough with a floured rolling pin into a 10""by14"" rectangle, about 1/8"" thick. Brush dough lightly with flour, then roll up and cut into 1/2"" wide strips using a sharp knife. Place the pasta in nests on a sheet tray that has been dusted with semolina flour. Cover with a clean dish towel and set aside at room temp. Repeat with the remaining pieces of dough.", "", "Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in an extra-large skillet over med heat. Scatter in the guanciale and cook until the fat is rendered and the guanciale is crisp in spots, about 3 min. Remove the guanciale and drain on paper towels; remove all but about 1/4 C drippings from the skillet. Add the onion and cook until soft, 10 to 12 min. Return the guanciale to the skillet."]
