Festive Nutmeg Cream Spaghetti
Serves 4
Prep Time 5 mins
Cooking 15 mins
Level low
Ingredjenti
- 400g spaghetti
- 250ml Hanini Creamylight
- 60g Hanini Pekorin, Mature, grated
- 1 garlic clove, minced
- 1/4 tsp nutmeg
- 1 tbsp butter
- Bżar u melħ
- Parsley, chopped (optional)
Cook the spaghetti in salted boiling water until al dente. Meanwhile, melt the butter in a large pan and gently sauté the garlic for 1 minute without letting it brown. Pour in the cream and warm it through on low heat, then sprinkle in the nutmeg and Pekorin cheese. Stir slowly until the cheese melts and the sauce becomes thick, silky, and smooth.
Once the pasta is ready, reserve a splash of the cooking water before draining. Add the spaghetti to the pan of sauce and toss thoroughly, loosening the mixture with 1–2 tablespoons of pasta water if needed. Season well with salt and pepper, then finish with a handful of chopped parsley to brighten the flavours.
