Fettuccine Alfredo with Chili Crisp & Spinach

This is another rich pasta dish incorporating chili crisp. I must confess that my family preferred this one. My husband even declared that this dish was “restaurant quality.” 🙂

I added one tablespoon of chili crisp fearing that it would be too spicy otherwise, but, as the cream offset the heat, I think it could easily have incorporated the full amount for my crowd. Every brand varies in spiciness, so it is important to taste it and adjust the amount to your spice-tolerance.

This recipe was adapted from The New York Times, contributed by Genevieve Ko. I used unsalted butter and added salt. I also included more spinach. Quick and delicious.

Yield: 6 servings

• salt
• 4 T unsalted butter
• 1 to 2 T chili crisp, plus more to taste and for serving (I used Lao Gan Ma Spicy Chili Crisp)(see Tip)
• 1 cup heavy cream
• 1 pound dried fettuccine
• 1 (6-ounce) package baby spinach
• 3/4 cup finely grated Parmesan (2 1/4 ounces), plus more for serving (I used Parmigiano-Reggiano)

1. Bring a large pot of salted water to a boil.
2. While the water heats, melt the butter with the chili crisp and a pinch or two of coarse salt in a very large skillet or Dutch oven over low heat. (Add chili crisp 1 tablespoon at a time.) (I used a large and wide enameled cast iron pan.)
3. Whisk in the cream; taste and adjust heat, if desired, by adding more chili crisp. Keep warm over low. (It should steam, not bubble.)
4. 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.
5. Add the spinach and turn with tongs until the noodles are well coated.
6. 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.
7. Place in a serving bowl or divide among serving dishes; top with Parmesan.
8. Serve immediately. Additional chili crisp can be provided at the table, if desired.

Tip: For this dish, try to add more of the solids than the oil to the sauce for the most flavorful dish.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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