Tagliatelle with artichoke and egg

Cook the tagliatelle al dente according to the instructions on the package. Meanwhile, boil the eggs hard in 8 minutes. Let scare under cold running water.

In the meantime, heat the oil in a skillet and fry the onion and garlic for 3 minutes. Add the whipped cream, nutmeg and pepper and salt. Let boil for 5 minutes until the amount of whipped cream has been halved. Cut the artichoke hearts in four and add. Drain the pasta and scoop through the mixture. Add the spinach in parts and let it shrink all the time. Add the tomatoes and warm for 1 more minute.

Peel the eggs and halve them. Divide the pasta over 4 deep plates and place 2 half eggs on each plate.