Spaghetti con Fonduta di Scimudin

Method

1. In a small pot, pour 200g of cream, add 50g of butter, and bring to a boil.
2. Turn off the heat and add 300g of Scimudin cheese. Let rest for a few minutes.
3. Add 80g of Parmesan and blend.
4. Cook 320g of spaghetti.
5. Sauté 300g of spinach in a pan with extra virgin olive oil to taste.
6. Drain the pasta into the spinach pan.
7. Add the cheese fondue.
8. Serve with pesteda spice mix to taste.