Creamy Spinach Fettuccine (Print Version)

Tender fettuccine meets creamy Alfredo sauce and fresh spinach in this luscious Italian-American classic.

# What You'll Need:

→ Pasta

01 - 14 oz fettuccine

→ Alfredo Sauce

02 - 4 tbsp unsalted butter
03 - 3 cloves garlic, minced
04 - 1 cup heavy cream
05 - 1 cup grated Parmesan cheese
06 - 2 oz cream cheese, cubed
07 - 1/2 tsp freshly ground black pepper
08 - Pinch of ground nutmeg (optional)
09 - Salt, to taste

→ Spinach

10 - 5 oz fresh baby spinach, washed and dried

→ Garnish

11 - Extra grated Parmesan cheese
12 - Chopped fresh parsley

# Steps to Follow:

01 - Bring a large pot of salted water to a boil and cook the fettuccine following package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Reduce heat to low; whisk in heavy cream and cream cheese until the cream cheese melts and the mixture is smooth.
04 - Add grated Parmesan, black pepper, and nutmeg if using. Stir continuously until the sauce is creamy and cheese is fully melted. Season with salt to taste.
05 - Add fresh spinach to the sauce and cook, stirring, for 2 to 3 minutes until just wilted.
06 - Toss cooked fettuccine in the sauce, adding reserved pasta water as needed to loosen the sauce and ensure even coating.
07 - Plate immediately, garnished with extra grated Parmesan and chopped parsley.

# Additional Tips::

01 -
  • It tastes like restaurant elegance but comes together in under 30 minutes on a busy weeknight.
  • The spinach makes you feel virtuous while the cream makes you feel indulged, and both are actually true.
  • It's a dish that impresses without requiring you to pretend you know what you're doing.
02 -
  • The sauce will tighten as it cools, so loosen it more than feels necessary with pasta water; you're aiming for creamy, not gluey.
  • Low heat is your friend—if you turn up the temperature to speed things along, the cream breaks and the cheese gets grainy, and there's no fixing it once that happens.
  • That pasta water is liquid gold; don't drain it down the sink, because it's the starch that transforms your sauce from separating to silky.
03 -
  • Grate your Parmesan fresh just before cooking; pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
  • Keep your pasta water nearby in a measuring cup before you drain, because you'll need it to adjust sauce consistency and it only works fresh from the pot.
  • If your sauce breaks and becomes grainy, it's usually from high heat or adding cheese too fast; next time, stay low and slow, adding cheese in small amounts while whisking constantly.
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