Ingredients:

  • 1 lb (450g) Fettuccine or Linguine
  • 4 quarts (3.8L) Water
  • 2 tbsp (30g) Salt
  • 4 tbsp (56g) Unsalted Butter
  • 4 cloves (20g) Garlic, minced
  • 1 small (50g) Shallot, finely diced
  • 2 cups (480ml) Heavy Cream
  • 1 cup (100g) Freshly grated Parmesan cheese
  • 1/2 tsp (3g) Ground nutmeg
  • 1/2 tsp (3g) Black pepper, freshly cracked
  • 1/2 cup (15g) Fresh parsley, chopped
  • 8 oz (225g) Baby spinach
  • 1 tbsp (15ml) Olive oil

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package instructions so the noodles remain slightly under al dente. Reserve 1 cup (240ml) of the cloudy pasta water before draining.
  2. Heat butter in a 12-inch stainless steel skillet over medium heat. Add diced shallots and sauté until translucent (about 3 minutes), then stir in minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the heavy cream and bring to a gentle simmer. Lower the heat and stir in the nutmeg and black pepper. Once thickened (about 5 minutes), whisk in the Parmesan cheese until the sauce is velvety and smooth.
  4. If using the veggie boost, sauté baby spinach in olive oil in a separate pan until wilted, then set aside.
  5. Add the undercooked pasta and reserved pasta water to the simmering sauce. Toss vigorously over medium heat to create a starch emulsion until the sauce clings to the noodles. Fold in the sautéed spinach and garnish with chopped parsley.