Tagliatelle with spinach

Ingredients

• 400 g (or 350 g)homemade tagliatelle (or dried shop-bought tagliatelle)
• 600 g (or 300 g)fresh spinach (or frozen spinach)
• 60 ggrated Parmesan
• 40 ggrated Pecorino Romano
• 30 g plus a knobbutter
• 1 clovegarlic
• 1 pinchnutmeg
• to tasteextra-virgin olive oil
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Prepare the spinach

   Remove any damaged leaves and the thickest stems from the spinach, then wash it well. Heat 1 tablespoon of olive oil with 30 g of butter in a large frying pan. Let the garlic turn golden in the fat; chop it or leave it whole to remove later, as you prefer.

2. 2

   Wilt the greens

   Add the spinach, season lightly with salt and cook over a medium heat for 5–7 minutes, stirring. Once softened, stir in a knob of butter and a pinch of nutmeg, then roughly chop the spinach with a knife.

3. 3

   Cook the pasta

   Boil the tagliatelle in lightly salted water, then drain, reserving some cooking water. Homemade fresh tagliatelle takes 2–3 minutes; dried tagliatelle takes 8–10 minutes, or follow the packet instructions. The recipe uses homemade tagliatelle.

4. 4

   Combine pasta and spinach

   Transfer the tagliatelle straight into the pan with the spinach. Add the Parmesan and Pecorino Romano gradually.

5. 5

   Make the sauce

   Add 2–3 tablespoons of pasta cooking water and toss the pasta off the heat until a creamy sauce forms. Taste and adjust the salt if needed, then season with pepper. Serve hot with a drizzle of olive oil, a little freshly ground black pepper and, if you like, a sprinkling of Parmesan.

What are tagliatelle with spinach?

Tagliatelle are long, flat ribbons of pasta, traditionally associated with Emilia-Romagna in northern Italy. This version pairs them with spinach and cheese, a combination rooted in Italian home cooking that makes everyday ingredients feel hearty and satisfying.

The method builds a creamy coating from grated Parmesan and Pecorino, butter and a little pasta water rather than a separate cream sauce. Fresh pasta cooks quickly, while the spinach brings colour and a savoury, earthy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 22g protein, 57g carbs, 18g fat.

The pasta provides most of the carbohydrates, while butter and olive oil contribute much of the fat. Parmesan and Pecorino add protein and further fat, and spinach contributes fibre and some protein. Serve it with a green salad or other vegetables to add freshness and balance the plate.

Choose the pasta and greens

Fresh tagliatelle: The recipe uses homemade pasta and gives it just 2–3 minutes in boiling water. Dried tagliatelle is also suitable; allow 8–10 minutes or follow the packet timing.

Spinach: Fresh leaves are washed, wilted and chopped roughly. Frozen spinach is an alternative, but make sure it is heated through and excess water is not carried into the pan.

Build flavour in the pan

Garlic: Let the clove turn golden gently in the oil and butter to flavour the cooking fat. Leaving it whole makes it easy to remove before serving.

Nutmeg and butter: The extra knob of butter goes in after the spinach has wilted, along with a pinch of nutmeg. Chop the greens after cooking so they mix through the ribbons without disappearing into a purée.

Get a creamy finish

Cheese: Add the Parmesan and Pecorino gradually to the hot pasta and spinach. Their savoury flavours work together, so taste before adding more salt.

Pasta water: Toss off the heat with 2–3 tablespoons of reserved cooking water. The starch helps the cheese and butter form a coating; add the water gradually so the sauce stays creamy rather than watery.

Serve straight away

This dish is best served as soon as the sauce comes together, while the pasta is hot and the cheese coating is smooth. Finish each plate with a little olive oil and freshly ground black pepper; extra Parmesan is optional.

A crisp green salad or simply dressed vegetables make a fresh counterpoint. Since the pasta is already rich and filling, keep any accompaniment light.

Recipe notes & tips

• Wash fresh spinach thoroughly, as grit can cling to the leaves.
• Reserve pasta water before draining the tagliatelle.
• Add the grated cheeses in stages so they distribute evenly.
• Keep the pan off the heat when tossing in the pasta water and cheese.
• Taste before adding extra salt because both cheeses are savoury.
• Serve promptly so the sauce remains silky.

Variations

• Use frozen spinach: Thaw it and remove excess water before adding it to the pan.
• Add chilli: Cook a small pinch with the garlic for a gentle heat.
• Use one cheese: Replace the two grated cheeses with the same total amount of Parmesan.
• Add lemon: Finish with a little finely grated lemon zest for a fresh note.
• Try a different pasta: Use another broad ribbon pasta and cook it according to its packet instructions.

Common mistakes to avoid

• Burning the garlic: Keep the heat moderate and take the clove out once golden.
• Overcooking the spinach: Cook only until wilted and tender, stirring during the 5–7 minutes.
• Skipping the pasta water: Reserve some before draining so you can bring the cheese and butter together.
• Adding too much water: Start with 2–3 tablespoons and add more only if needed.
• Tossing over the heat: Mix the cheese and pasta water off the heat to help the sauce turn creamy.
• Salting too soon: Taste after adding both cheeses, then adjust if necessary.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a pan with a small splash of water, stirring until warmed through; the sauce may be less creamy than when freshly made.

Frequently asked questions