For 4-6 servings:

• 400 g spaghetti
• 4 heads of chicory
• ½ onion
• 150 g fontina (optional)
• ½ glass cream
• Extra virgin olive oil
• Nutmeg
• pepper
• Salt
• Pepper

Wash the chicory carefully and cut into strips. Sauté the finely chipped onion in a few spoonfuls of oil; add the chicory, cover the pot and allow to cook over a low heat. Before turning off the heat, season with salt and a generous amount of freshly ground pepper. In the meantime, boil the spaghetti and drain when al dente; transfer to the pot with the chicory. Mix well with the cream and the fontina cheese cut into cubes. Sprinkle with grated nutmeg.