Spinach Fettuccine With Parmigiano-Reggiano

• For the Pasta:
• Kosher salt
• 6 ounces baby spinach, trimmed (about 8 cups)
• 2 1/2 cups all-purpose flour, plus more for dusting
• 3 large eggs
• 1/4 cup freshly grated parmigiano-reggiano cheese
• Semolina flour, for dusting
• For the Sauce:
• 2 tablespoons extra-virgin olive oil
• 4 ounces guanciale (cured pork jowls), cut into thin matchsticks or strips
• 1 large Spanish onion, chopped
• 3 large egg yolks, beaten
• 2 cups freshly grated parmigiano-reggiano cheese, plus more for garnish
• Very thinly shaved fresh white truffle, for garnish

1. Make the pasta: Bring 3 qts water to a boil large pot and add 1 T salt. Set up an ice bath next to the stove. Blanch the spinach in the boiling water, about 2 min, then remove with tongs and plunge into the ice bath to cool. Drain the spinach and squeeze dry. Set aside.
2. Combine the flour and spinach in a food processor and process until evenly green. With the motor running, add the eggs and cheese and process until the dough forms a ball around the blade. Continue to process until smooth, about 20 more seconds.
3. Dust a large board with flour; turn the dough out onto the board and knead a few times by hand. The dough should be elastic. Wrap in plastic wrap and let rest about 30 min at room temp.
4. Cut the dough into 4 pieces. Cover 3 in with a slightly damp towel. Flour the board; roll out 1 piece of dough with a floured rolling pin into a 10"by14" rectangle, about 1/8" thick. Brush dough lightly with flour, then roll up and cut into 1/2" wide strips using a sharp knife. Place the pasta in nests on a sheet tray that has been dusted with semolina flour. Cover with a clean dish towel and set aside at room temp. Repeat with the remaining pieces of dough.
5. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in an extra-large skillet over med heat. Scatter in the guanciale and cook until the fat is rendered and the guanciale is crisp in spots, about 3 min. Remove the guanciale and drain on paper towels; remove all but about 1/4 C drippings from the skillet. Add the onion and cook until soft, 10 to 12 min. Return the guanciale to the skillet.

kosher salt, baby spinach, flour, eggs, freshly grated parmigiano, flour, extravirgin olive oil, spanish onion, egg yolks, freshly grated parmigiano, white truffle

Taken from www.epicurious.com/recipes/member/views/spinach-fettuccine-with-parmigiano-reggiano-50099299 (may not work)