1/2 lb dried spaghetti, rotelle, fusilli, campanelle, or rigatoni
4 tablespoons unsalted butter
1 small onion, finely diced
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne powder
1 small package (250 grams) frozen defrosted and drained, or 8 cups fresh spinach
Kosher salt and freshly cracked black pepper, to taste
PREPARATION
In a large pot bring water to a boil, heavily season with salt, and cook pasta until it’s just before al dente, about 7 to 8 minutes. Reserve 1 to 1 1/2 cups of pasta water before straining the pasta and setting it aside.
In a large skillet, melt butter and sauté onion until soft and translucent, about 4 to 5 minutes.
Add garlic, sautéing until it becomes fragrant.
Stir in flour, stirring constantly until the raw flour smell disappears, about 1 to 2 minutes.
Pour in milk, whisking continuously to combine.
Add in nutmeg and cayenne pepper. Season with salt and pepper.
Bring to a boil, letting it cook for 1 minute or so, stirring frequently.
Add in spinach, stirring well to combine.
Gently fold in pasta. If it is looking too thick, add in reserved pasta water, a few splashes at a time.
Season again with salt and pepper if needed. Serve and enjoy.
