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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.