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Chile Crisp Fettuccine Alfredo With Spinach
Ingredients
1
Salt
4 tablespoons
Butter
1 to 2 tablespoons
Chile Crisp
1 cup
Heavy Cream
1 pound
Dried Fettuccine
1 (5-ounce)
Baby Spinach
3/4 cup
Parmesan
Instructions
STEP 1
Bring a large pot of salted water to a boil. While the water heats, melt the butter with the chile crisp in a large skillet over low heat.
STEP 2
Whisk in the cream and keep warm over low heat (it should steam, not bubble).
STEP 3
Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
STEP 4
Add the spinach and turn with tongs until the noodles are well coated.
STEP 5
Add the Parmesan and toss until the noodles are slicked with a creamy sauce, adding spoonfuls of pasta water if needed. Divide among serving dishes and top with more Parmesan and chile crisp, if desired. Serve immediately.
Nutrition Facts
(per serving)
Calories:
533 calories
Servings:
6 servings
Carbohydrates:
60 g
Fat:
26 g
Fiber:
3 g
Protein:
16 g
Sugar:
3 g
Meal Effort
Preparation:
10 minutes
Cook:
15 minutes
Total:
25 minutes