Prosciutto Carbonara with Spinach

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 ounces prosciutto, sliced lengthwise into ½-inch-wide strips
• 2 large eggs, plus 2 yolks
• 1 ounce Pecorino Romano, grated (¼ cup), plus more for serving
• 12 ounces rigatoni
• Kosher salt and freshly ground pepper
• 5 ounces baby spinach

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