Chile Crisp Fettuccine Alfredo With Spinach

Ingredients

Yield: 6 servings

•  Salt, to taste

• 4 tbsp. butter

• 1 to 2 tbsp. Chile crisp, plus more to taste

• 1 cup heavy cream

• 1-pound dried fettuccine

• 1 5-ounce package baby spinach

• ¾ cup Parmesan, finely grated, plus more for serving

Instructions

• Bring a large pot of salted water to a boil.  While the water heats, in a very large skillet or Dutch oven over low heat, melt the butter with the Chile crisp.  

• Whisk in the cream; keep warm over low heat; it should steam, not bubble.

• 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.

• 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, top with Parmesan, and more chile crisp, if desired.

• Serve immediately.