Ingredients:
3 tablespoons butter
1 lb dry fettuccine pasta
1 lb fresh spinach,
washed, cleaned and cut in large pieces
2 cloves garlic,
minced
1 cup light cream
1 cup heavy cream
Pinch ground nutmeg
Salt and ground black pepper
to taste
1/2 cup grated Parmesan
cheese
1/2 cup grated Peccorino
Romano cheese
Preparation:
Cook dry fettuccine
pasta and the fresh spinach
in a large pot of salted boiling water, together for about 10 to 12 minutes.
Drain pasta
and spinach in colander.
In a large heavy saucepan melt the butter or margarine. Add garlic
and stir in light and heavy cream, salt, nutmeg and black pepper.
Cook over medium heat for 3 to four minutes, stirring constantly.
Lover the heat and stir in grated Parmesan
cheese and grated Peccorino
Romano cheese.
Cook for 2 more minutes and add cooked fettuccine
and spinach.
Mix well, taste and adjust seasoning if desired.
Serve hot with some garlic bread if desired.
Makes 4 to 6 servings.
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