Comments: Can be spiced up or down depending on preferences. Also, add chicken if you want to make it a hearty meal. Make sure you obtain the chile crisp instead of a substitute. If you can’t find it, go to Olive Garden, loser.
Ingredients:
- Kosher Salt
- 4 Tablespoons butter
- 1 to 2 tablespoons chile crisp (look for it in supermarkets or online. It varies in spiciness. I recommend starting with mild)
- 1 cup heavy cream (half and half works, too)
- 1 pound fettuccine
- 1 (5 ounce) package baby spinach
- 3/4 cup grated parm cheese plus more for serving
Directions:
- Bring a large pot of salted water to a boil
- While the water heats, melt the butter with the chile crisp in a very large skillet or a large Dutch oven over low heat. Whisk in the cream and keep warm over low heat. It should steam, not bubble.
- Add the fettuccine to the boiling water and cook until al dente according to the package instructions. Use tongs to transfer the noodles to the cream mixture, reserving the cooking water. Add the spinach to the noodles and turn with tongs until the noodles are well coated.
- Add the parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of the cooking water if needed to loosen the sauce.
- Divide among plates or bowls and top with parmesan and with chile crisp, if you like. Serve immediately.
