Spaghetti with spinach and mascarpone sauce
350g bucatini pasta 1 tablespoon extra virgin olive oil 1 red onion, finely chopped 2 garlic cloves, finely chopped 125ml white wine 3 eggs, lightly whisked 125g mascarpone 40g pecorino, finely grated 200g baby spinach leaves 1 lemon, zested, juiced 35g walnuts, toasted, chopped Shredded pecorino, to serve
1. Cook the pasta in a large saucepan of boiling salted water until al dente. 2. 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. 3. Place the egg, mascarpone and grated pecorino in a bowl and stir to combine. Season mixture well with black pepper. 4. 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.