Pasta Spinach Alfredo - Creamy

Carlotta made this last night - it's one of her favorites

1 cup heavy cream, not homogenized
¼- ½ cup butter, ideally from pastured cow milk
½ cup grated Parmesan cheese (ideally made from raw milk)
1 ts salt
¼ ts ground black pepper
1/4 ts nutmeg
1 package frozen organic spinach
1 onion, minced
2 cloves garlic

You will need to:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes (or as pasta package directs) or until al dente; drain.
Sautee onion and 1 clove of garlic for about 10 min. Add spinach and cook on low-medium heat until defrosted. Season with salt, nutmeg, pepper a little bit of rapadura.
Combine heavy cream and butter in a Dutch oven or large, heavy sauce pan over medium heat. Heat until butter melts, stirring occasionally; be careful not bring mixture to a boil. Stir in Parmesan cheese, salt, pepper, and 1 crushed clove of garlic. Toss with cooked pasta and serve immediately on plates and top with spinach and additional grated cheese.