Chile Crisp Fettuccine Alfredo With Spinach
Updated July 23, 2024
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- Salt
- 4tablespoons butter
- 1 to 2tablespoons chile crisp, plus more to taste (see Tip)
- 1cup heavy cream
- 1pound dried fettuccine
- 1(5-ounce) package baby spinach
- ¾cup finely grated Parmesan (2¼ ounces), plus more for serving
Nutritional analysis per serving (6 servings)
533 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 16 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 very large skillet or Dutch oven over low heat.
- Step 2
Whisk in the cream and keep warm over low. (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, 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. Divide among serving dishes and top with Parmesan and more chile crisp, if you’d like. Serve immediately.
- You can make chile crisp easily at home or buy it in supermarkets or online. It varies in spiciness, so adjust the amount to your taste. For this dish, try to add more of the solids than the oil to the sauce for the most flavorful dish.
Private Notes
Comments
Do you have a Trader Joe’s near you? You can get an 8 ounce box of shelf-stable whipping cream there. I keep a few boxes in the pantry. It’s perfect when you just need a small amount of cream.
I'd recommend putting some minced garlic and sliced mushrooms into the butter and chili crisp combo and sauté over medium heat for around 30 seconds (do not brown garlic). Heat the cream and melt a dollop of gorgonzola into it before adding it to the butter, garlic and mushrooms (and go easy on the gorgonzola since you don't want it to dominate the entire dish).
Heated the butter, added shrimp and garlic. Sautéed shrimp til pink. I then removed shrimp from pan, set aside. Followed other directions exactly. Added shrimp back in at the end. Delicious and easy.
FYI - Genevieve Ko also has a recipe for homemade chili crisp on NYT Cooking which is fantastic and very economical. I always have some on hand!
Easy, quick, delicious. Second time around I added some cooked chicken and baby bok choi with the spinach. The basic dish is amenable to endless variations, but chili crisp is an absolute must: such complex flavor in one ingredient.
@Joan Yes, whole wheat pasta works well in this recipe.