Spaghettini With Creamy Spinach and Parmigiano-Reggiano

A rich-sauced pasta dish

• Ready In: 45 mins
• Serves: 6

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.