Prepare Fresh Pasta Dough, cutting the pasta sheets into spaghetti. Toss spaghetti in a little flour to prevent the noodles from sticking together and spread pasta on a baking sheet to dry while preparing the sauce.

Set a large pan over medium heat, add a 1-count of oil (about 1 tablespoon), and fry the pancetta, stirring occasionally, until crispy. About halfway through add the garlic and cook until golden. Drain pancetta and garlic on a paper towel; set aside. Place a large pot of salted water over high heat and bring to a boil. Drop the pasta into the boiling water and cook until tender, yet firm (al dente), 2 to 3 minutes for fresh pasta. Drain; place pasta in a bowl.

While the pasta is cooking, make the Parmesan Sabayon. Create a double boiler with a medium saucepan and a large bowl (bowl should rest in saucepan and the bottom of the bowl should not touch the water). Bring about 1 inch water to a simmer in the medium saucepan. Combine eggs, milk, and cream in the bowl. Set bowl over saucepan and vigorously mix with an immersion blender for 7 to 8 minutes, until it just starts to thicken. (It should be frothy, thick, and creamy when done.) Add the 1/2 cup Parmesan and pepper and mix once more to combine. Pour the sabayon over the noodles and mix gently with tongs so the pasta is coated in the sauce. Portion pasta among bowls. Top with a spoonful of crispy pancetta and garlic and a small handful of baby spinach. Finish with a drizzle of oil, a few turns of freshly ground pepper, and grated Parmesan.

Place the 2 cups flour on a clean, flat work surface. Add the salt and mix well with your hands. Shape flour into a mound, then use the side of your hand to scoop out a well in the center. Add the eggs and 1 tablespoon of the oil to the well and beat lightly with a fork. Gradually mix in the flour from the inside wall of the well, using a circular motion. Use one hand for mixing and the other to maintain the shape of the outer wall. Continue to widen the well and incorporate the flour until the dough forms a ball. Using your hands, knead and fold the dough until elastic and smooth; this should take about 10 minutes. Brush the surface with the remaining 1 tablespoon oil and wrap the dough in plastic wrap. Let it rest for 30 minutes.

Cut the pasta dough into 4 chunks. Set aside 1 chunk of dough. Cover the pieces you are not immediately using to prevent them from drying out. Dust the counter and the one piece of dough with a little flour. Roll the chunk of dough through a pasta machine at the widest setting to form a strip. Fold that strip in half, turn it 90 degrees, and roll it through again. Now you have a nice edge. Roll the dough another 2 or 3 times in the same direction, pulling and stretching it with the palm of your hand as it emerges from the rollers. Crank the machine down one setting and roll the dough through 2 or 3 times. Continue tightening the setting (one setting at a time) and rolling 2 or 3 times on each setting until the machine is at the thinnest setting.

Cut pasta into desired shape, such as angel hair, spaghetti, or tagliatelle. Hang pasta to dry for 20 to 30 minutes. To cook pasta, place a large pot of salted water over high heat and bring to a boil. Drop dried pasta into the boiling water and cook until tender, yet firm (al dente), 2 to 3 minutes for angel hair and 5 to 6 minutes for tagliatelle.