Spaghettini With Creamy Spinach and Parmigiano-Reggiano

1. 1

   Bring a large pot of water to boiling; salt the water and drop in spaghettini.

2. 2

   After a minute or two, add the spinach handful by handful so the water doesnt lose its boil; cook, stirring often, until al dente.

3. 3

   Meanwhile, warm the cream over medium heat with the nutmeg, pepper, and salt; bring it to a boil, but dont let it reduce at all.

4. 4

   Taste the cream; it should be well flavored with nutmeg and pepper; add more if you like.

5. 5

   Drain the spaghettini and spinach in a collander, reserving about 1 cup of the pasta water.

6. 6

   Over low heat, stir the spaghettini into the cream mixture along with most of the Parmigiano-Reggiano.

7. 7

   If the noodles absorb too much cream, add pasta water, a tablespoon at a time, until you have the consistency of heavy cream, with each serving having a little puddle on the bottom of the bowl.

8. 8

   Garnish with remaining Parmigiano-Reggiano; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.