Spicy Spinach Fettuccine Alfredo

1. Boil Water

Start by bringing a large pot of salted water to a boil.

2. Melt Butter with Chile Crisp

While waiting for the water to heat, melt the butter with the chile crisp in a very large skillet or Dutch oven over medium heat. The melted butter will blend with the chile crisp, creating a fragrant, spicy base for the sauce.

3. Whisk in Heavy Cream

Once the butter is fully melted and the chile crisp is well incorporated, whisk in the heavy cream. Keep this mixture warm over low heat, allowing it to steam gently without bubbling, ensuring the flavors meld together perfectly.

4. Cook Fettuccine

As the cream mixture warms, cook the fettuccine in the boiling water according to the package directions until al dente. Drain the pasta, but remember to reserve some of the pasta water.

5. Combine Pasta with Sauce and Spinach

Transfer the cooked fettuccine to the skillet with the cream mixture. Add the baby spinach and toss everything together using tongs until the noodles are well coated and the spinach is wilted.

6. Add Parmesan

Next, sprinkle in the finely grated Parmesan and continue to toss the pasta until the cheese has melted into the sauce, making it smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

7. Serve

Finally, divide the pasta among serving dishes, topping each portion with additional Parmesan and a touch more chile crisp if you like an extra kick. Serve immediately and enjoy the spicy, creamy delight of Spicy Spinach Fettuccine Alfredo.