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Spaghettini With Creamy Spinach and Parmigiano-Reggiano

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“A rich-sauced pasta dish”

Ingredients Nutrition

  • 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 doesn’t 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 don’t 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.

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