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On medium high heat, melt the butter with some olive oil. Add the diced onion and 1 teaspoon of salt, sautéing for 5 minutes until the onion turns soft and translucent.
Pour in the heavy cream and let it cook, stirring frequently, until it thickens, about 5 minutes.
In a small bowl, whisk the flour with 3 tablespoon of water until smooth. Stir the flour mixture into the sauce and cook for another 5 minutes until the sauce thickens further.
Stir in the grated Parmesan cheese, ground nutmeg, and fresh spinach. Simmer until the spinach wilts, about 3-5 minutes.
Add the cooked rigatoni to the skillet and toss to coat the pasta evenly in the creamy spinach sauce.
Serve & Enjoy!