Creamy beans with whole wheat pasta

Wash and dry the vegetables. Slice the light part of the leek into rounds. Keep the rest for later. Press the garlic. Dice the pancetta. Drain and rinse the beans. Finely grate the parmesan. Crack the eggs into a bowl, add the parmesan, and whisk with a fork.

Cook the pasta in salted water according to the package instructions until al dente.

In a deeper pan, sauté the pancetta without oil until it releases its fat and gets some color. Add the garlic and sliced leek, and sauté briefly to get some color. Add the beans and spinach, and warm through briefly.