CREAMY FETTUCCINE ALLA CARBONARA

This is the one of the dish made during our cooking class at the Essex:

1 1/4 cup grated Parmesan cheese
3 large eggs
3/4 cup whipping cream
12 oz fettuccine
6 bacon slices, chopped
1 large onion, chopped
2 tsp minced garlic
3/4 to 1 tsp crushed red pepper
3/4 cup dry vermouth or white wine
8 oz fresh spinach

Whisk 3/4 cup cheese, eggs and cream in medium bowl, set aside.
Cook fettuccine, drain, reserving 1/2 cup cooking liquid. Return pasta to same pot.
Meanwhile, sauté bacon in heavy large skillet over medium heat until crisp. Add onion, garlic, crushed red pepper. Sauté until onion is tranlucent, about 8 minutes. Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.
Add oni9ono mixture and egg mixture to pasta. Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes. Add spinach. Season with salt and pepper.
Transfer pasta to large bowl. pass remaining 1/2 cup Parmesan separately.