Put 3 tablespoons of olive oil in a large skillet over low heat.
Raise the heat under the skillet to medium-high. Cook the spinach, adding a handful at a time and stirring between batches, until the leaves are just wilted, about 5 minutes.
Peel and chop 2 cloves garlic, adding them to the skillet as soon as you can (they’ll cook with the spinach).
When the spinach is tender, turn off the heat.
When the water boils, add the pasta and cook, stirring occasionally. Start tasting after 5 minutes.
Crack the eggs into a bowl.
Grate 1 cup parmesan cheese and add to the bowl; sprinkle with salt and lots of pepper. Whisk with a fork to combine.
When the pasta is tender but not mushy, drain it, reserving about 1 cup cooking water. Add the pasta to the spinach and pour in the egg mixture. Toss, adding a splash of cooking water if you want to make it saucier. Taste and adjust the seasoning and serve.
– Recipe from How to Cook Everything Fast: Completely Revised and Updated
