Chile Crisp Fettuccine Alfredo with Spinach
January 6, 2025
This meatless Chili Crisp Fettuccine Alfredo with Spinach will become a fast favorite. The unexpected pairing of fiery chili crisp with the creamy sauce, Parmesan, and tender spinach is utterly unique and undeniably delicious. It's truly mind-blowing how well it all comes together.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 6 Servings
Directions
1Bring 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.
2Whisk in the cream and keep warm over low. (It should steam, not bubble.)
3Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
4Add the spinach and turn with tongs until the noodles are well coated.
5Add 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.
Recipe by Genevieve Ko, The New York Times.
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