Today it is creamy spinach sauce. My daughter’s creation again. She is playing with Pasta. Yesterday it was tomato basil, today it is spinach. Its different . No tomato, no oregano, no meat, only egg, spinach and cream. It was super tasty. It was super yummy. Hey dear, I am proud of you. A must try recipe. Could not take photographs of the ingredients separately. Sharing the steps only.
- 70 gms
- Spinach leaves 200 gms
- Cream 100 gms
- Black Pepper 1 tspn
- Olive oil 1 tspn
- Extra virgin olive oil 1 tspn
- Grated garlic 1 tspn
- Parmesan cheese grated 2 tbspn
- 2 egg yolks.
- Kosher salt 1 tspn
Wash the spinach thoroughly in running water and keep in a strainer.
Boil water with ½ tspn salt in it. Add pasta and cook it till soft. Be careful it should not be overcooked.
Strain the pasta and reserve ½ cup of pasta water separately.
In another pan boil 3 cups of water with ½ tspn salt. Add the spinach and cook it for 2mts or till wilted. Take out from water and put in the strainer and press it so that maximum water is squeezed. Finely chop it when cool.
In a pan, put olive oil and put the sliced garlic. Stir it but do not brown it.
Add cream and cook in slow flame till bubbles appear .
Switch off the stove. Put the parmesan cheese.
Now pour the egg yolks in it and stir so that lumps are not formed. It should be perfectly creamy texture.
Add the chopped spinach and mix the whole thing nicely. Put back the pan in fire. If you find the sauce little thicker, add the reserved pasta water.
Add the boiled Tagliatelle pasta. Mix well with the sauce. Sprinkle black pepper . Cook for 1 min.
Pasta is ready to serve.
Transfer in the serving dish. Sprinkle black pepper and spoon extra virgin olive oil.