Tags: pasta - dinner - vegetarian - Gluten Free - GF dinner - GF pasta - GF Vegetarian
Active Time: 30 minutes
Passive Time: N/A
Serves: 6

Spicy and creamy

NY Times

• Butter: 4 tbsp
• Chile crisp: 1-2 tbsp, plus more for serving

• Heavy cream: 1 cup

• Fettuccine: 1 lb dried (GF if necessary)
• Baby spinach: 15 oz
• Parmesan: 3/4 cup finely grated (2.25 oz) plus more for serving
• Ingredient

• Use the larger amount of chile crisp for more flavor and spice (I always use the full 2 tbsp)

1. Bring a large pot of salted water to boil
2. While the water heats, melt the butter and the chile crisp in a 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. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water. Add the spinach and turn with tongs until noodles are well-coated
4. Add parmesan and toss, still over low heat, until noodles are slicked with creamy sauce. Add pasta water a spoonful at a time as needed to loosen the sauce
5. Divide among dishes and serve with extra parmesan and chile crisp