As we experience the all-too-familiar January blues, hearty, comfort food is more needed than ever. Especially created for the Courmayeur Mont Blanc hotel by its Head Chef Agostino Builas, this Fresh Egg and Mountain Spinach Tagliatelle recipe combines delicious, comforting, Alpine flavours, offering a much-needed sense of escapism.

1. For the ragu, peel and chop the onion and carrot, then mince them with the meat. Brown the mix in a pan with extra virgin olive oil. Baste with cooking juices and let it simmer.
2. At the end of the cooking period, season with salt and pepper to taste, keep the ragu warm and set it aside.
3. For the cream, cut the Fontina cheese into pieces and add the single cream. Pour the mix into a glass or polycarbonate container and put it in the microwave for one minute or more depending on the power of the oven, being careful not to bring it to a boil. Filter the cream obtained, keep it warm and set it aside.
4. Bring a large pan of salted water to boil and add the tagliatelle. Cook for approximately three minutes, drain the pasta and add it to the ragu. Mix well over high heat.
5. To serve, create a bed of sauce using the Fontina cream and delicately place the tagliatelle on it. Sprinkle with ground walnuts and garnish with wild thyme sprigs.