Chile Crisp Fettuccine Alfredo With Spinach
Updated July 22, 2024
Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
Salt
4 tablespoons butter
1 to 2 tablespoons chile crisp, plus more to taste (see Tip)
1 cup heavy cream
1 pound dried fettuccine
1 (5-ounce) package baby spinach
¾ cup finely grated Parmesan (2 ¼ ounces), plus more for serving
Nutritional analysis per serving (6 servings)
60 grams carbs; 72 milligrams cholesterol; 533 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 26 grams fat; 3 grams fiber; 372 milligrams sodium; 16 grams protein; 3 grams sugar
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.
OMG! This is a fantastic variation on Fettuccine Alfredo. While I’m generally annoyed by folx not following the recipe, I did make two alterations because our spinach was half icky, leaving us without enough. So, I chopped up and added sun-dried tomatoes and half/chili-crisp (Trader Joes is reliably delicious) + Calabrian peppers (jarred) and a splash of lemon juice. We nearly ate the entire pan! We made this for my birthday dinner; Happy Birthday to me!!!
Easy AND delicious, except that it needed protein; I loved the idea of adding shrimp.
I have made this dish multiple times - always delicious. It is much easier to heat the butter, chile crisp, and cream in a small pot while the pasta cooks, then drain the pasta over a bowl and put everything back into the pasta pot, than to make the sauce in a separate large pot and then use tongs to laboriously and messily transfer all the pasta out of the water.