1. Boil a pot of water (about 4 quarts). Add a pinch of salt. When boiling add pasta and cook according to the package until al dente.
2. While the pasta is cooking crack the eggs in a large heat proof bowl. Whisk until creamy in color. Add the cheese and mix until well blended. Set aside.
3. In a small frying pan, add oil and garlic. Heat on high until the oil starts to spit, then add the spinach and basil leaves. Saute until leaves turn dark green (about 2 minutes). Add leaves to the egg mixture.
4. When the pasta is done drain and immediately put into the bowl with the egg/spinach mix. Toss the pasta and the sauce until well combined. Serve immediately.