Fettuccine al doppio burro con spinaci

Preparation - Medium
Serves 4

Vegetables and pasta are often eaten together in Italy. Gruyere - the other "butter" here - makes a pleasant change from Parmesan and go with the spinach; fresh peas, asparagus, or mushrooms can also be used.The dish is very simple to make, and the result is soft and creamy.

• 8 oz fresh spinach, washed and thinly sliced
• 1/2 package (5 oz) frozen spinach
• 1/2 cup plus 1 T unsalted butter
• coarse salt and freshly ground black pepper
• 1 cup heavy cream
• 1 lb fettuccine, preferably fresh
• 4 oz Gruyere cheese, freshly grated

PREPARE the spinach.

MELT the 1 tablespoon butter in a skillet and add the spinach and salt and pepper to taste.

COOK for 10 minutes on medium heat, then add the cream and simmer for 5 minutes.

BRING 6 quarts water and 1 1/2 tablespoons coarse salt to a boil in a large pasta pot.

COOK the fettuccine until al dente.

DRAIN.

PUT 1/2 cup butter, cut in pieces, in a heated serving bowl and add the fettucine.

MIX thoroughly.

GRADUALLY add the Gruyere to the butter and pasta, mixing.

WHEN thoroughly mixed, add the spinach mixture.

TOSS and serve at once - with a pepper mill on the table.

(Serve immediately because the Gruyere will become stringy.)

NOTE: If there should be any pasta left over, pour a little cream over reheat in a 400º F oven for about 15 minutes.

Source:
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press