Pecorino has an earthy tang that complements the creamy mascarpone in this 20 minute weeknight wonder.
- Cook the pasta in a large saucepan of boiling salted water until al dente.
- Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and garlic. Cook, stirring often, for 3 minutes or until soft. Add the white wine and simmer for 3 minutes or until reduced.
- Place the egg, mascarpone and grated pecorino in a bowl and stir to combine. Season mixture well with black pepper.
- Drain the pasta and return to the saucepan. Add the onion mixture, egg mixture, spinach and lemon zest and juice. Toss well to combine. Serve topped with the walnuts and shredded pecorino.
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