Creamy tagliatelle
Pasta with Spinach and Mascarpone
Serves 4
From a Jamie Oliver cookbook, I like the creamy sauce.
*
250g tagliatelle
200g spinach, rinsed, dried and cut into fine shreds (how fine depends on
your patience)
2 cloves of garlic, finely sliced
½ a nutmeg, grated
olive oil
knob of butter
salt, pepper
150g mascarpone
100ml cream (full-fat is best)
2 handfuls of grated parmesan
First
Cook the pasta in your normal way. Meanwhile, get a large pan and melt the
butter and oil. Add the garlic and nutmeg, and when it’s warm, add the
spinach. Let it wilt for 3-4 minutes. Season it with salt and pepper. Add
the mascarpone and the cream, and a bit of pasta water. Season again if necessary.
Second
When the pasta is done, drain it and reserve some water. Add the pasta to
the sauce, mix well, and add the parmesan. Mix again, and loosen it with several
glugs of pasta water, added gradually. You want a soft, silky sauce, not a
thick mess. Serve immediately – this can not wait.