Spaghettini With Creamy Spinach and Parmigiano-Reggiano

(from saymyname’s recipe box)

Serves 6 people

Categories: Main Dish, Pasta, Vegetarian

Ingredients

  • 12 ounces dried spaghettini (or angel hair pasta)
  • 8 cups firmly packed young fresh spinach , washed and trimmed
  • 1 cup heavy cream
  • fresh grated nutmeg (10 swipes across a grater)
  • fresh ground white peppercorns (about 20-25 turns of a pepper mill with white peppercorns)
  • 1/4-1/2 teaspoon sea salt
  • 1 cup freshly grated parmigiano-reggiano cheese

Directions

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

  2. After a minute or two, add the spinach handful by handful so the water doesn’t lose its boil; cook, stirring often, until al dente.

  3. Meanwhile, warm the cream over medium heat with the nutmeg, pepper, and salt; bring it to a boil, but don’t let it reduce at all.

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

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

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

  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. Garnish with remaining Parmigiano-Reggiano; serve immediately.

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