Fettuccini With Spinach

• 1/4 cup pine nuts
• 3 tablespoons olive oil
• 1 large clove garlic, minced
• 4 cups (packed), very finely chopped fresh spinach without stems (about 10 ounces)
• 1 cup heavy cream
• 2 eggs, lightly beaten
• Salt and freshly ground black pepper
• 1 pound plain fettuccini, preferably fresh
• 3 tablespoons melted butter
• 2 tablespoons freshly grated Parmesan cheese

1. Toast pine nuts by tossing them over medium heat in a dry skillet until golden brown.
2. Set aside.
3. Heat olive oil in a heavy saucepan.
4. Saute garlic until it barely begins to color.
5. Add spinach and stir over medium-high heat until it has wilted and cooked down and excess liquid has evaporated.
6. Remove from heat and stir in the cream, eggs and salt and pepper to taste.
7. Bring at least 4 quarts of salted water to a boil, add the fettuccini and cook until al dente.
8. This may take about 2 minutes and as long as 8 minutes, depending on whether the pasta is fresh or dried and how thick it is.
9. Drain and toss with melted butter and place in a large, warm serving dish.
10. Reheat the spinach mixture for a minute or two until slightly thickened and steaming but not boiling.
11. This sauce must not boil or the eggs will scramble.
12. Pour sauce over fettuccini, add cheese and toss to mix all the ingredients.
13. Scatter pine nuts on top and serve at once.

pine nuts, olive oil, clove garlic, fresh spinach without stems, heavy cream, eggs, salt, fettuccini, butter, parmesan cheese

Taken from cooking.nytimes.com/recipes/5014 (may not work)