Ribbon pasta with spinach

Ingredients for 4 servings:

• 500 g tagliatelle, wide
• 500 g fresh leaf spinach
• 1 garlic clove(s)
• 30 g butter or margarine
• Salt and pepper, black
• ¼ liter sweet cream
• 1 egg yolk
• 70 g Parmesan, freshly grated
• 1 m.-sized onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

A recipe even for those who don’t really like spinach.

Add the pasta to 4 liters of boiling water and bring to a boil over high heat in an uncovered pot. Cook for about 8-12 minutes, depending on the type of pasta, stirring occasionally. Drain the pasta, rinse with cold water, and drain well in a sieve. Sort the spinach leaves, wash thoroughly, and drain well. Peel and finely chop the onion and garlic clove, and briefly sauté in hot butter or margarine. Add the spinach leaves, sprinkle with a little salt, and sauté the vegetables in a covered pot over medium heat for about 10 minutes. Season the spinach with salt and pepper. Cook the cream in a wide, shallow saucepan, stirring constantly, until it becomes creamy and has reduced by about half. Carefully whisk the egg yolk into the cream and mix with the spinach. Add half of the Parmesan cheese, mix everything in a large pot with the pasta, and heat gently. Then transfer the dish to a shallow dish and sprinkle with the remaining cheese. Serve hot.