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1
Make the pasta: Bring 3 quarts of water to a boil in a large pot and add 1 tablespoon salt.
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2
Set up an ice bath next to the stove.
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3
Blanch the spinach in the boiling water, about 2 minutes, then remove with tongs or a slotted spoon and plunge into the ice bath to cool.
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4
Drain the spinach and squeeze dry in a kitchen towel, removing as much moisture as possible.
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5
Set aside.
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6
Combine the flour and spinach in a food processor and process until evenly green.
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7
With the motor running, add the eggs and cheese and process until the dough forms a ball around the blade.
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8
Continue to process until smooth, about 20 more seconds.
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9
Dust a large board with flour; turn the dough out onto the board and knead a few times by hand.
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10
The dough should be elastic.
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11
Wrap in plastic wrap and let rest about 30 minutes at room temperature.
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12
Cut the dough into 4 pieces.
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13
Wrap 3 of them in plastic wrap or cover with a slightly damp towel.
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14
Flour the board; roll out 1 piece of dough with a floured rolling pin into a 10-by-14-inch rectangle, about 1/8-inch thick.
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15
Brush the dough lightly with flour, then roll up and cut into 1/2-inch-wide strips using a sharp knife.
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16
Place the pasta in nests on a sheet tray that has been dusted with semolina flour.
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17
Cover with a clean dish towel and set aside at room temperature.
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18
Repeat with the remaining pieces of dough.
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19
Bring a large pot of salted water to a boil.
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20
Make the sauce: Heat the olive oil in an extra-large skillet over medium heat.
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21
Scatter in the guanciale and cook until the fat is rendered and the guanciale is crisp in spots, about 3 minutes.
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22
Remove the guanciale and drain on paper towels; remove all but about 1/4 cup drippings from the skillet.
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23
Add the onion and cook until soft, 10 to 12 minutes.
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24
Return the guanciale to the skillet.
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25
When the onion is almost soft, shake any excess flour from the pasta and add to the boiling water.
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26
Cook until al dente, stirring constantly, about 3 minutes once the water returns to a boil.
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27
Remove with tongs or a spider and add to the skillet.
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28
Add about 1 cup pasta water to the skillet and toss to coat.
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29
Remove from the heat.
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30
In a small bowl, temper the egg yolks with 3 tablespoons warm pasta water, then pour over the pasta, tossing to make a creamy sauce.
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31
Sprinkle with the cheese and toss again, adding more pasta water as needed.
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32
Garnish with more cheese and shaved white truffle.
