Chile Crisp Fettuccine Alfredo With Spinach

🥘 Ingredients

• water
• salt
• butter 4 Tbsp
• chile crisp 1 to 2 Tbsp
• heavy cream 1 cup
• dried fettuccine 1 lb
• baby spinach 5 oz
• Parmesan ¾ cup
• Parmesan
• chile crisp

1. 1

   Bring a large pot of water to a boil and season with salt .
2. 2

   While the water heats, melt the butter with the chile crisp in a very large skillet or Dutch oven over low heat.
3. 3

   Whisk in the heavy cream and keep warm over low. (It should steam, not bubble.)
4. 4

   Cook the dried fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
5. 5

   Add the baby spinach and turn with tongs until the noodles are well coated.
6. 6

   Add the finely grated 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. 7

   Divide among serving dishes and top with more Parmesan and chile crisp if you'd like. Serve immediately.