Black Garlic and Pepper Fettuccine with Chili-Crisp Alfredo
Serving Size: Â 4-6
Prep Time: Â 10 Minutes
Cook Time: Â 20 Minutes
Total Time:Â 30 Minutes
Ingredients:
1 lb. Pappardelle’s Black Garlic & Pepper Fettuccine
4 Tbsp. unsalted butter
2 Tbsp. chili crisp (or substitute with red chili paste)
1 cup heavy cream
5 oz. baby spinach
3/4 cup finely grated Parmesan, plus more for serving
Instructions:Â
- Melt butter with chili crisp in a large skillet over low heat.
- Whisk in cream and keep warm (it should steam, not bubble).Â
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water.Â
- Using tongs, transfer pasta into cream mixture. Add spinach and stir until well coated and beginning to wilt.
- Add 3/4 cup Parmesan to the pasta mixture and toss until noodles are coated with the creamy sauce. If sauce is too thick, add spoonfuls of pasta water to loosen.Â
- Divide pasta among dishes and serve with Parmesan and extra chili crisp. Enjoy!