Chile Crisp Fettuccine Alfredo With Spinach¶
 Serves |
 Total Time |
|---|---|
| 6 | 30 minutes |
Ingredients¶
water, for boiling- salt, to taste
4 Tbsp (56 g) butter
1 to 2 Tbsp chile crisp, plus more to taste
1 cup (227 g) heavy cream
1 lb dried fettuccine
5 oz baby spinach
¾ cup (64 g) finely grated Parmesan, plus more for serving
Cookware¶
1 large pot- 1 very large skillet or Dutch oven
1 tongs
Instructions¶
Step 1¶
Bring a large pot of water to a boil and season with salt.
Step 2¶
While the water heats, melt the butter with the chile crisp in a very large skillet or Dutch oven over low heat.
Step 3¶
Whisk in the heavy cream and keep warm over low. (It should steam, not bubble.)
Step 4¶
Cook the dried fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
Step 5¶
Add the baby spinach and turn with tongs until the noodles are well coated.
Step 6¶
Add the finely grated Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce.
Step 7¶
Divide among serving dishes and top with more Parmesan and chile crisp if you'd like. Serve immediately.
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