Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 medium yellow onions, thinly sliced
  • 8 oz baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 12 oz farfalle pasta
  • 5 oz fresh baby spinach, packed
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Heat the butter and olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt, stirring occasionally for 10–12 minutes until they reach a deep, golden-brown mahogany color.
  2. Increase heat slightly and stir in the sliced mushrooms. Cook without stirring too often for 5 minutes to allow browning. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Boil a large pot of salted water and cook the farfalle according to package instructions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  4. Lower skillet heat to medium-low. Stir in the heavy cream, a splash of reserved pasta water, parmesan cheese, nutmeg, salt, and pepper. Stir until the sauce is glossy and velvety.
  5. Add the cooked farfalle and fresh spinach to the skillet. Toss gently for 1–2 minutes until the spinach just begins to wilt, then remove from heat.