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Chili Crisp Fettuccine Alfredo
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Chili Crisp Fettuccine Alfredo

Course Main
Cuisine Asian, Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large pot
  • Large skillet

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.