Pasta with Creamy Spinach Sauce

Ingredients

• 350 g spinach
• Salt
• 1 onion
• 1 Garlic clove
• 100 g pancetta
• 500 g Tagliatelle
• 2 tbsp olive oil
• 100 ml Vegetable broth
• 200 g mascarpone
• Pepper
• nutmeg
• 80 g freshly grated Parmesan

Instructions

1. 1.

   Wash, trim and briefly blanch the spinach in salted water. Then shock it in cold water, squeeze out excess moisture, and finely chop. Peel and finely chop the onion and garlic. Slice the pancetta into thin strips.

2. 2.

   Cook the tagliatelle in salted boiling water until al dente.

3. 3.

   Sauté the pancetta with the onion and garlic in hot oil for 2–3 minutes. Deglaze with vegetable broth and stir in mascarpone. Let it reduce slightly, fold in the spinach, and season with salt, pepper, and nutmeg.

4. 4.

   Toss the pasta with half of the parmesan, plate on bowls, and sprinkle the remaining parmesan before serving.