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Spaghetti with spinach and mascarpone sauce
Spaghetti with spinach and mascarpone sauce
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Pecorino's earthy tang enhances creamy mascarpone in this quick and delightful weeknight dish.
Ingredients:
  • 350g bucatini pasta
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 125ml (1/2 cup) white wine
  • 3 eggs, lightly whisked
  • 125g mascarpone
  • 40g (1/2 cup) pecorino (or vegetarian hard cheese), finely grated
  • 200g baby spinach leaves
  • 1 lemon, zested, juiced
  • 35g (1/3 cup) walnuts, toasted, chopped
  • Shredded pecorino (or vegetarian hard cheese), to serve
Instructions:
  • Boil the pasta in a big pot of salted water until perfectly cooked.
  • Heat oil in a frying pan over medium heat. Sauté onion and garlic until soft, about 3 minutes. Pour in white wine and simmer until reduced, about 3 minutes.
  • Combine the egg, creamy mascarpone, and tangy grated pecorino in a bowl, and mix thoroughly. Season generously with fragrant black pepper.
  • After draining the pasta, place it back into the saucepan. Mix in the onion blend, egg mix, spinach, lemon zest, and lemon juice. Toss thoroughly to blend. Top with walnuts and shredded pecorino cheese before serving.

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