Preheat oven to 200C/400F. 

Line a baking tray with foil and spray with non-stick cooking spray.

Lay the torn pieces of proscuitto in a single layer and cook in oven for about 10 minutes, until crisp.

Meanwhile, in a bowl whisk the eggs, parmesan, garlic, basil and chives. 

Cook pasta in salted boiling water until al dente. Before draining, scoop up about ¼ cup of pasta water.

Transfer the pasta to the same saucepan. Add the egg mixture and mix immediately to avoid cooking the eggs into a scramble.

Heat turned off, the eggs will cook with the heat of the pan. If necessary, add a little pasta cooking water to loosen the sauce. 

Add the butter and spinach, mix to wilt the spinach and melt the butter. Season with salt and pepper to taste. 

Serve in deep plates or bowls. Top with fresh burrata (whole or torn), crispy procuitto, fresh basil and a drizzle of olive oil. 

Enjoy!