1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.

2. Prepare the Spinach:

• For fresh spinach: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook for about 90 seconds until just wilted. Remove from heat and set aside on a separate plate until ready to use.
• For frozen spinach: Cook according to package instructions, then drain well. Heat 2 tbsp in the skillet, add minced garlic, and sauté until fragrant. Stir in the spinach and cook for about 90 seconds. Remove from heat and set aside on a separate plate until ready to use.

3. Whisk the Eggs and Cheese: In a mixing bowl, whisk together the eggs, Parmesan, Pecorino Romano, and a generous amount of freshly ground black pepper until well combined.

4. Combine: Heat 1 tbsp olive oil in the skillet over low heat, then add the drained pasta and toss to coat. Slowly pour in the egg and cheese mixture, stirring constantly for 1-2 minutes until the sauce thickens and turns glossy. Keep the heat very low to prevent the eggs from scrambling.

• For a more traditional carbonara, cook off heat with just residual warmth.
• For a slightly more cooked texture (which I prefer, especially during pregnancy), keep the skillet on low for 2-3 minutes to gently cook the eggs.

5. Add the Spinach:Return the cooked spinach to the skillet and gently toss to combine.

6. Adjust the Sauce: Gradually stir in the reserved pasta water, one tablespoon at a time, until the sauce reaches a smooth, creamy consistency.

7. Season and Serve: Taste and adjust seasoning with salt and additional black pepper as desired. Optionally, add more black pepper and a pinch of chili flakes for an extra kick. Serve warm, and for extra flavor, finish with a sprinkle of freshly grated cheese and a drizzle of olive oil.