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Bring a large pot of salted water to a boil.
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Cook the spaghetti, and when there are 2 minutes left to go, add the baby spinach to the pot.
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Reserve ½ cup of the pasta water then drain.
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While the pasta is cooking, heat a sauté pan over medium heat.
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Add the bacon/pancetta and cook, stirring occasionally until it browns (about 5 minutes).
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Add the chopped garlic and thyme and cook until aromatic (about 30 seconds.)
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Deglaze the pan with the wine. Cook until most of the liquid has cooked away (about 3 minutes).
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Set bacon mix aside.
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In a large bowl, whisk together eggs and cheese, seasoning with salt and plenty of freshly ground black pepper.
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Whisking the eggs constantly, slowly pour the hot pasta water into the eggs.
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Add the cooked spaghetti and spinach, as well as the bacon mixture to the eggs.
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Toss to coat and mix pasta evenly.
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Taste and adjust seasoning if necessary