Spinach Spaetzle

Method

1. Place the washed spinach in a pan with a little of its clinging water. Add salt, cover, and cook over medium heat, stirring occasionally, until wilted.
2. Transfer the cooked spinach to a blender and blend until smooth.
3. In a bowl, combine flour, eggs, a pinch of salt, and nutmeg. Add the spinach purée and mix first with a fork, then with a wooden spoon to form a smooth dough. If too firm, add a splash of water.
4. Bring a pot of salted water to a boil. Prepare a bowl of ice water. Using a passatelli maker or potato ricer with large holes, press the dough into the boiling water. Cook until the spaetzle float, about 1–2 minutes, then transfer to the ice water to stop cooking. Drain and set aside.
5. In a pan over low heat, cook strips of guanciale until crispy and the fat is rendered.
6. Add the drained spaetzle to the pan and toss well with the guanciale.
7. Pour in fresh cream and stir. Add grated Parmesan cheese, turn off the heat, and mix until creamy. Season with black pepper and serve immediately.