1/2 pound slab bacon, cut into 1/2-inch chunks
1 pound fresh or dried spinach fettuccine
1 whole large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmigiano-Reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups baby spinach leaves
The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta.