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 of ground nutmeg
Salt and ground black pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup grated Peccorino Romano cheese

Directions:

• 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. 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.