Chili Crisp Fettuccine Alfredo
This quick and easy chili crisp fettuccine alfredo recipe infuses a decadent cream sauce with spicy chili crisp oil for a bold and delicious twist on a classic.
My daughter requested a creamy pasta for dinner this week, so when I stumbled upon this easy recipe for chili crisp fettuccine alfredo with spinach on NYT Cooking, I knew she would absolutely love it! This easy fettuccine alfredo recipe was really quick and easy to make, and my entire family loved it! This spicy pasta paired nicely with an Asian kale salad and some crusty bread.
Chili Crisp Fettuccine Alfredo
- 2 tbsp butter
- 1 tbsp spicy chile crisp, plus more for serving
- ½ cup heavy cream
- ½ lb dried fettuccine
- 2 cups baby spinach
- ¼ cup Parmesan, finely grated, plus more for serving
How to Make Chili Crisp Fettuccine Alfredo
Cook the fettuccine to al dente in a large pot of well-salted boiling water according to the package instructions; drain, reserving ½ cup of pasta cooking water.
Meanwhile, make the sauce by melting the butter with the chile crisp in a very large skillet over medium-low heat.
Whisk in the cream and keep warm over low heat. (It should simmer, not bubble.) Season with sea salt and freshly cracked black pepper to taste.
Add the drained noodles to the cream mixture, stirring to coat evenly.
Add the spinach and turn with tongs until the noodles are well coated.
Finish the dish by adding the Parmesan and tossing, still over low heat, until the noodles are coated with the creamy sauce, adding a spoonful or two of pasta water as needed to loosen the sauce.
Serve by dividing among serving dishes and top with Parmesan and more chile crisp. Serve immediately. Enjoy.
Equipment
Ingredients
- 2 tbsp butter
- 1 tbsp spicy chile crisp plus more for serving
- ½ cup heavy cream
- ½ lb dried fettuccine
- 2 cups baby spinach
- ¼ cup Parmesan finely grated, plus more for serving
Instructions
- Cook the fettuccine to al dente in a large pot of well-salted boiling water according to the package instructions; drain, reserving ½ cup of pasta cooking water.
- Meanwhile, make the sauce by melting the butter with the chile crisp in a very large skillet over medium-low heat.
- Whisk in the cream and keep warm over low heat. (It should simmer, not bubble.) Season with sea salt and freshly cracked black pepper to taste.
- Add the drained noodles to the cream mixture, stirring to coat evenly.
- Add the spinach and turn with tongs until the noodles are well coated.
- Finish the dish by adding the Parmesan and tossing, still over low heat, until the noodles are coated with the creamy sauce, adding a spoonful or two of pasta water as needed to loosen the sauce.
- Serve by dividing among serving dishes and top with Parmesan and more chile crisp. Serve immediately. Enjoy.
