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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
1
Whisk in the cream and keep warm over low heat (it should steam, not bubble).
2
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.
3
Add the spinach and turn with tongs until the noodles are well coated.
4
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.
Notes
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