Tagliatelle with Spinach, Mascarpone and Parmesan


Reporting live from my new home in West Loop (yay!!). To be more specific, my new home inside an old cookie factory in West Loop. True story.


Action Shot

I’ve been going crazy sans kitchen… lack of kitchen access was the worst part of moving which is saying a lot.


I knew I needed ultimate comfort food as my first meal in the new place and this hit the mark. Tender tagliatelle, creamy mascarpone, and garlicky spinach become best friends in this decadent pasta…. a perfect housewarming dish.


You’ll need:

  • 525 grams or so of fresh baby spinach (one of those big plastic containers at the store- it’s a lot but it cooks down a ton)
  • 3 cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 225 grams mascarpone (one of the small tubs)
  • One pound of tagliatelle*
  • Pinch of cayenne pepper
  • Two aggressive handfuls of freshly grated parmesan
  • Zest of one lemon
  • Salt/pep
  • Pasta water

*Could substitute fettuccine or pappardelle- try to use the egg pasta kind that are sold in little nests

To Make:

  1. Cook pasta according to package instructions (al dente- do not overcook). Reserve one cup of pasta water.
  2. Heat butter, olive oil, cayenne and garlic in a large sauté pan over medium heat for one minute.
  3. Once butter is melted add spinach by the handful. Cook for about five minutes until spinach has reduced greatly. Season with salt/pep. Add in all of mascarpone and a quarter cup of pasta water. Stir and let simmer adding more pasta water to achieve desired consistency for sauce.
  4. Add pasta and lemon zest and toss to combine. Stir in parmesan and serve, garnish with more parmesan if desired.

Inspired by Jamie Oliver

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