Bring a large pot of salted water to a boil; add pasta and cook until al dente.

Saute garlic and anchovy paste in oil in a large skillet over medium-low heat, until garlic is lightly browned.

Add eggs gently to the oil; cook until whites are set but yolks are still soft.

Reserve 1 cup of pasta water before draining pasta.

When pasta is cooked, strain and place in a large bow; toss cooked pasta with egg and oil mixture (when tossing, eggs will break up and form a creamy sauce).

Add 2 ladles of the reserved pasta water to the bowl to help make the sauce (the eggs will finish cooking in the heat of the pasta).

Add sliced cherry tomatoes and baby spinach to the bowl, gently combining until spinach wilts(Note: spinach will wilt from the heat of the pasta, but you may need to add 1 more ladle of pasta water as the ingredients will begin to absorb the sauce).

Serve immediately, sprinkling individual servings with parmesan cheese.Spaghetti with Eggs, Tomatoes & Spinach