Fettuccine with Chile Crisp and Fresh Spinach
A simple meal with a spicy bite. Satisfying and an instant umami. Just the kick of chili crisp, a well-known Chinese condiment, mixed with a creamy sauce. Meatless one-dish dinner that comes together while the pasta cooks. Little wash-up. A winner after a hard day’s work.
Ingredients
- 12 ounces (360 g) fettuccine or tagliatelle
- 4 Tbsp butter
- 2 garlic cloves, finely minced
- 4 Tbsp chili crisp or to taste
- 1 cup (240 ml) of light cream
- 8 cups (240 g) of spinach leaves, washed and spun
- 1 cup (100 g) grated Parmesan cheese + extra to serve
Preparation
Melt butter over low heat in a skillet. Add minced garlic and chili crisp. Stir to mingle butter, garlic and chili crisp flavors. Add the cream. Taste for seasonings. Keep it warm.
Bring water to a boil in a large pot for cooking the pasta. Add salt. Cook fettuccine according to package instructions or until “al dente”.
Drain fettuccine and transfer it to the chili crisp sauce. Reserve 1 cup of pasta cooking water. Add the spinach and toss it until well coated. Add the Parmesan cheese and cook it over low heat until fettuccine is well covered with the sauce. If sauce seems too thick add a bit of the reserved cooking water to loosen it.
Serve sprinkled with extra Parmesan cheese and chili crisp, if you like.
