Chili Crisp Fettuccine Alfredo with Spinach

My husband and I stumbled upon this amazing recipe that hits all the right notes for us: pasta, a spicy kick, gooey cheese, and a hint of green to make us feel balanced and embrace that good-for-me mentality (or at least we’d like to think so, ha-ha). But then came the calorie count – over 900 per serving! Thank goodness for those walks I do at the crack of dawn, usually 5-6 miles a day total, and all the yoga I practice. Even though having this dish every day might not be practical, it’s hard to resist its deliciousness, especially when it rivals the richness and taste of our favorite restaurant meals.

Mixing chile crisp and spinach into creamy fettuccine Alfredo creates a delicious meatless meal in one dish. The fiery crunch of chile crisp gets even better when cooked in butter before adding cream to balance its heat. With the savory kick of Parmesan, this dish comes together effortlessly in under 30 minutes, making it impressive for a cozy date night at home.

For an impressive date night at home, consider pairing this dish with a crisp Chardonnay. The wine’s buttery notes and rich texture complement the creamy Alfredo sauce perfectly, enhancing the overall dining experience. Alternatively, if you prefer beer, a light Belgian-style Witbier or a fruity Rosé would also be excellent choices, adding a refreshing touch to the meal.

No chili crisp on hand? Don’t worry! I’ve got you covered with a simple homemade recipe. You can create a flavorful chile crisp using common kitchen staples. I found the recipe in Hetty McKinnon’s cookbook To Asia, With Love. Here is a link to Hetty’s recipe. I have yet to make it, but it looks fabulous!

Fly By Jing‘s delicious chili crisp and Flora’s Italian Egg Fettuccine have the perfect flavor and texture for this dish. Highly recommend! You may find both at your local grocery store or easily online.

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Chile Crisp Fettuccine Alfredo with Spinach

Experience the sublime fusion of creamy Alfredo sauce with the fiery kick of chili crisp, creating a tantalizingly spicy and satisfying pasta dish. Savor the delightful contrast of textures as the crispy chili-infused oil melds perfectly with the velvety sauce, making this recipe an irresistible favorite for repeat enjoyment.

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Servings: 6 people

Course: Dinner

Cuisine: AsianFusion, Italian

Ingredients Method Notes

Ingredients

  

• salt
• 4 Tbsp butter
• 1-2 Tbsp chile crisp, plus more to taste (see tip) (plus more for garnish)
• 1 cup heavy cream
• 1 lb dried fettuccine
• 1 5oz package baby spinach
• 3/4 cup finely grated Parmesan (plus more for serving

Method

 

1. Bring a large pot of salted water to a boil
2. While the water heats, melt the butter with the chile crisp in a very large skillet or Dutch oven over low heat. Whisk in the cream and keep warm over low. (It should steam, not bubble.)
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. Add the spinach and turn with tongs until the noodles are well coated.
4. Add the Parmesan and toss, still over low, until the noodles are slicked with a creamy sauce, adding spoonfuls of pasta water when needed to loosen the sauce. Taste and adjust seasonings. Divide among serving dishes and top with Parmesan and more chile crisp, if you'd like. Serve immediately.

Notes

No chile crisp? See link in the blog post above for a homemade recipe. 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.

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