Chile Crisp Fettuccine Alfredo With Spinach

Do you have a Trader Joe’s near you? You can get an 8 ounce box of shelf-stable whipping cream there. I keep a few boxes in the pantry. It’s perfect when you just need a small amount of cream.

I'd recommend putting some minced garlic and sliced mushrooms into the butter and chili crisp combo and sauté over medium heat for around 30 seconds (do not brown garlic). Heat the cream and melt a dollop of gorgonzola into it before adding it to the butter, garlic and mushrooms (and go easy on the gorgonzola since you don't want it to dominate the entire dish).

This tastes like a decadent dish you'd pay a lot for in a restaurant. I diluted the heavy cream a bit: 1/2 half and half, 1/2 heavy cream. Next time I will toss in some more spinach. I added garlic slices while sautéing the butter/chile crisp. Next time I will add mushrooms as well. Definitely add chile crisp on top when plating the dish - SO good!

now that I have a induction cooktop, the water boils in a minute, tops. It is so fast it requires reorganizing cooking strategies. Love it!

Heated the butter, added shrimp and garlic. Sautéed shrimp til pink. I then removed shrimp from pan, set aside. Followed other directions exactly. Added shrimp back in at the end. Delicious and easy.

I am familiar with chili condiments but have not heard of "chili crisp." Can anyone enlighten me or provide a photo of how this product is sold? Many thanks in advance! Also, love the idea of garlic in this dish (Vitamin G as it is known in my house).

Used kite hill cream cheese instead of heavy cream and Miyoko butter to make this vegan. Had kale from the garden rather than spinach. Really great: the sauce, just spicy enough, coated the fettuccine perfectly.

Chili Crisp - if you have time, Momofuku has the most amazing chili crisp on the market in my opinion but you have to order online and it ships. They have several different types and spice levels so if you're unfamiliar, just start with their original. After awhile, you'll use it like Americans do ketchup or ranch dressing....at anytime, on anything, anywhere, breakfast, lunch and dinner. :-)

Can this be done using pasta water or butter instead of cream?

Made this tonight. Used whole milk instead of cream and upped the chili crisp. It was GOOOOODDDDD. Will def make again.

Go easy on the chili crisp. It does not taste really hot, but it builds on the palate. I think this a great, inventive, easy dish, and All American drawing from different traditions. I love floggin' down new pasta dishes. But my waistline does not.

Maybe it's because I used Parmigiano Regianno. Maybe it's because I added a little garlic (per a reader suggestion, gratz!) Maybe it's because I made the full amount of sauce for half the amount of pasta called for. Whatever. This is a KEEPER!

Great recipe. Substituted silken tofu blitzed in a bullet blender for the heavy cream (added a bit of water). Whole wheat pasta... Tasted great, good protein, less empty carbs. Used jarred Momokufu chili crisp - super simple.

Tried this as written and was a hit for a quick meal last night. Used one tablespoon of chili crisp, but will use two next time—the cream mitigates the heat. Tip, use a roomy skillet; mine was a little tight for tossing the mixture around.

Just made a vegan version of this with homemade pasta, Miyokos butter, homemade cashew milk, store bought chili crisp, and Whole Foods plant based shredded Parmesan. Super delicious, but would definitely add a bit more pasta water to the sauce next time as the cashew milk definitely thickens up quite a bit!