Step 1

Bring a large pot of salted water to a boil for the linguine.

Step 2

Whisk the mascarpone and milk together in a small bowl.

Step 3

Start the pasta cooking and heat the olive oil and butter in a large pan over medium heat. Add the onion and garlic and sauté until pale golden in color, 2 minutes.

Step 4

Add the spinach and toss with tongs until completely wilted, 1 to 2 minutes. Add the mascarpone-milk mixture, combine well and season to taste with salt, pepper and nutmeg. Bring the mixture to bubbling and cook just it until starts to thicken, 2 minutes.

Step 5

Drain the pasta and add it to the spinach mixture along with the Parmigiano-Reggiano. Toss to combine well and adjust the seasoning as needed.

Step 6

Plate individual servings and top with additional nutmeg if desired.