# What You Need:
→ Pasta
01 - 12 oz fettuccine
→ Vegetables
02 - 7 oz fresh baby spinach, washed and trimmed
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 3/4 cup plus 1 tablespoon heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup cream cheese, optional for extra creaminess
→ Seasonings
09 - 1/2 teaspoon salt, plus more for pasta water
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of nutmeg, optional
→ Garnish
12 - Extra grated Parmesan cheese
13 - Chopped fresh parsley or basil, optional
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - In a large skillet over medium heat, melt butter. Add onion and sauté for 2 to 3 minutes until soft and translucent.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in cream cheese, if using, until melted and smooth.
05 - Add Parmesan, salt, black pepper, and nutmeg. Stir until the cheese is melted and sauce achieves a creamy consistency.
06 - Add the spinach, stirring continuously until wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat, adding reserved pasta water a little at a time if needed to achieve desired sauce consistency.
08 - Serve immediately, garnished with extra Parmesan and fresh herbs if desired.
