Spaghettini With Creamy Spinach and Parmigiano-Reggiano

• 12 ounces dried spaghettini (or angel hair pasta)
• 8 cups firmly packed young fresh spinach, washed and trimmed
• 1 cup heavy cream
• fresh grated nutmeg (10 swipes across a grater)
• fresh ground white peppercorns (about 20-25 turns of a pepper mill with white peppercorns)
• 14-12 teaspoon sea salt
• 1 cup freshly grated parmigiano-reggiano cheese

1. Bring a large pot of water to boiling; salt the water and drop in spaghettini.
2. After a minute or two, add the spinach handful by handful so the water doesnt lose its boil; cook, stirring often, until al dente.
3. Meanwhile, warm the cream over medium heat with the nutmeg, pepper, and salt; bring it to a boil, but dont let it reduce at all.
4. Taste the cream; it should be well flavored with nutmeg and pepper; add more if you like.
5. Drain the spaghettini and spinach in a collander, reserving about 1 cup of the pasta water.
6. Over low heat, stir the spaghettini into the cream mixture along with most of the Parmigiano-Reggiano.
7. If the noodles absorb too much cream, add pasta water, a tablespoon at a time, until you have the consistency of heavy cream, with each serving having a little puddle on the bottom of the bowl.
8. Garnish with remaining Parmigiano-Reggiano; serve immediately.

spaghettini, fresh spinach, heavy cream, nutmeg, fresh ground white, salt, freshly grated parmigiano

Taken from www.food.com/recipe/spaghettini-with-creamy-spinach-and-parmigiano-reggiano-236508 (may not work)