Whole wheat pasta with scrambled eggs and spinach

Fill the saucepan with water, add a good pinch of salt and put it over high heat. Cover it to save time.

Rinse the 130 g of spinach in cold water and drain it well. Pull off the big stems if they're tough.

Crack the 4 eggs into the bowl, add the pinch of nutmeg, some pepper and half of the grated Parmesan. Beat with a fork.

Drop the 200 g of whole wheat pasta into the boiling water and cook 9 to 10 min, stirring now and then. Save half a glass of pasta water before draining.

While the pasta cooks, heat the olive oil in the skillet over medium heat. Add the spinach with a pinch of salt and stir 2 min until it wilts down.

Turn down the heat, add the butter to the skillet, then pour the beaten eggs over the spinach. Stir gently with the spatula 2 to 3 min, until the eggs are cooked through but still soft.

Drain the pasta and tip it into the skillet off the heat. Toss 1 min, adding a little pasta water if it's too dry.

Divide between two plates, sprinkle with the rest of the Parmesan and a grind of pepper.