I think I’m in love:
Kudos to Jamie Oliver’s food stylist/photographer.
Doesn’t this look scrumptious? I don’t often use that word, but I’m pretty sure it fits this Tagliatelle with Spinach, Mascarpone, and Parmesan.
Check out the list of ingredients:
-455 g/1lb. tagliatelle or spaghetti
-2 tsp. butter
-2 cloves of garlic, peeled and sliced
-a few pinches of nutmeg
-400 g/14 oz. fresh spinach, washed thoroughly and finely sliced
-sea salt and freshly ground black pepper
-120 ml/4 oz. double cream (or creme fraiche)
-150g/5 oz. mascarpone cheese
-2 handfuls of freshly grated Parmesan cheese
Maybe it’s a symptom of my Western diet, but this dish appeals to me on a very primal level. All the major food groups are represented: butter, cream, pasta, and cheese!
I’m just kidding (sort of), but it does look great. My guess is, much like fettucini alfredo, this is too rich to eat a lot. It would make a fantastic side dish served with some roasted fish and a nice vinegary or grapefruit salad.
Here’s the rest of Jamie’s instructions, in his inimitable prose:
“Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you’ll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.
Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn’t become too claggy. Check once more for seasoning and serve straight away.”
Thanks to Fraser for the recipe tip!