Prep 30 mins
Cook 15 mins
A rich-sauced pasta dish
- 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
- Bring a large pot of water to boiling; salt the water and drop in spaghettini.
- 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.
- 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.
- Taste the cream; it should be well flavored with nutmeg and pepper; add more if you like.
- Drain the spaghettini and spinach in a collander, reserving about 1 cup of the pasta water.
- Over low heat, stir the spaghettini into the cream mixture along with most of the Parmigiano-Reggiano.
- 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.
- Garnish with remaining Parmigiano-Reggiano; serve immediately.