Chile Crisp Fettuccine Alfredo With Spinach

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Spicy Chili Crisp

  Laoganma

  4 tbsp or 60g

• Heavy Whipping Cream

  Kroger

  8 tbsp or 800g

• Fettuccine

  Kroger

  454g

• Spinach

  Raw

  142g

• Parmesan Wedge Cheese

  Private Selection

  75g

Directions

1. Bring a large pot of water to a boil.
2. While the water heats, melt the butter with the chile crisp in a very large, deep skillet 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 heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce. Divide among serving dishes and top with Parmesan and more chile crisp, if you'd like. Serve immediately.