Put the two cups of cream in a pan. I always dilute the cream with a mug of water. Bring the cream-water mixture to a boil. Briefly blanch the spinach and add to the cream. Let simmer for about 10 minutes. Season to taste with salt, pepper, paprika, cayenne pepper and a little nutmeg.
As soon as the cream sauce has reached the desired consistency, the sauce can be mixed with the pasta and served.
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