In a large skillet, cook the remaining 1 garlic clove in 1 tablespoon of the olive oil over moderately high heat until the garlic begins to sizzle. Drop rounded teaspoons of the meat mixture into the pan and cook until sizzling, shaking the pan for even browning. Add the wine and the remaining 2 tablespoons of cream and cook for 3 minutes longer, stirring gently. Reduce the heat to low and add the spinach puree. Cover and cook until the sauce thickens slightly, about 10 minutes. In a bowl, beat the egg yolks with the remaining 2 tablespoons of Parmigiano and 2 tablespoons of olive oil and season with pepper.