Chile Crisp Fettuccine Alfredo With Spinach
Updated July 23, 2024
- Total Time
- 25 minutes
- Rating
- Comments
- Read 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.
This one was disappointing. Chili crisp adds a good amount of heat, but not so much flavor. It was spicy but BLAND, and I had a hard time zhushing it up with seasoning. Not sure what I'm missing here, but this was 3 stars at best for us.
Took recommendations of others and sauted two cloves of finely sliced garlic with the butter and chili crips. Made only 12 ounces of Fettuccine with the same quantity of sauce and added about 1/4 cup of water since we like saucy! I also put a 5 ounce bag of baby spinach. It was absolutely delicious! Next time I will try half and half instead of cream!
I love all the ingredients in this recipe, especially chili crisp, but all together found the flavor of the chili crisp to be overpowering of the other ingredients—maybe it was the brand I used. I personally prefer the Dan Dan pappardelle recipe from Bob Appetit, but may try this one again with less chili crisp!