Step 1

In a medium bowl, whisk together the eggs, cheese, half of the parsley and ½ teaspoon pepper; set aside.

Step 2

In a large saucepan, bring the broth to a vigorous simmer. Add the pasta and cook, stirring occasionally, until al dente. With the broth still at a vigorous simmer, drizzle in the egg mixture, stirring with a fork as you pour; the eggs will rise to the surface and appear light and feathery.

Step 3

Off heat, stir in the spinach until just wilted, then taste and season with salt and pepper. Serve drizzled with oil, sprinkled with additional cheese and the remaining parsley; offer lemon wedges on the side.