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Dinner with Rukmini
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Baked Egg Pasta Florentine
Introduction from Rukmini Iyer
Eggs, spinach and nutmeg are such a comforting combination, and wonderful with pasta. Pepped up with spicy chorizo or sharp feta, this simple traybake is one to pile onto plates and take to the nearest sofa.
Ingredients
Method
Preheat your oven to 150°C fan/170°C/gas 3. Cook the spaghetti in boiling salted water for 9 minutes, until just al dente.
Drain well, reserving a couple of tablespoons of the pasta water, then return the pasta to the pan and stir through the crème fraîche, reserved pasta water, sea salt, black pepper and nutmeg.
Taste and add more salt as needed, but bear in mind that the chorizo or feta will also be quite salty. Tip the pasta into a roasting tin, and (this will seem like an impossible task, but bear with it) gradually stir through the fresh spinach. Congratulate yourself, then scatter over half the chorizo or feta.
Make four indentations in the pasta and spinach, and crack the eggs in. Scatter over the remaining chorizo or feta, scatter a little more salt, nutmeg and freshly ground black pepper on to the eggs, then transfer to the oven to bake for 25 minutes, until just set.
Add a squeeze of lemon juice, and serve immediately.
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