-
1
Preheat oven to 350 degrees.
-
2
Place garlic in a small baking dish.
-
3
Drizzle with 1 tablespoon of the olive oil.
-
4
Cover with foil and bake until garlic is very soft, about 1 hour.
-
5
Squeeze the garlic from the skins and set aside.
-
6
Heat 1 tablespoon of the olive oil in a small skillet.
-
7
Add shallots and saute until they begin to caramelize, about 3 minutes.
-
8
Set aside.
-
9
Cook the spinach and white fettuccines separately in salted water until tender but firm.
-
10
Drain and place each in a separate large bowl.
-
11
Whisk together the roasted garlic, 1 teaspoon of the salt, 1/2 teaspoon of the white pepper, thyme, nutmeg, 1 1/2 cups of the half-and-half and 4 of the eggs.
-
12
Pour over the white fettuccine and mix well.
-
13
Whisk together the shallots, 1 teaspoon salt, 1/4 teaspoon white pepper, 1/2 cup half-and-half and 2 eggs.
-
14
Pour over the spinach fettuccine and mix well.
-
15
Grease a 10-inch round springform pan with the remaining tablespoon olive oil.
-
16
Coat the pan with the Parmesan.
-
17
Place half of the white fettuccine mixture in the bottom of the pan.
-
18
Top with the spinach fettuccine mixture.
-
19
Cover with the remaining white fettuccine mixture.
-
20
Cover the pan with aluminum foil.
-
21
Bake for 45 minutes.
-
22
Let rest for 5 minutes.
-
23
Run a small knife around the edge of the pan to loosen.
-
24
Unmold, cut into wedges and serve.
