Chile Crisp Fettucine Alfredo with Spinach

Do you ever find a recipe that is so good, but may not be good for you? I love making chile crisp fettucine alfredo with spinach that Big Guy found @nytcooking because it is delicious and extremely easy to make as a quick meal.

You begin with four tablespoons of butter and one to two tablespoons of chile crisp depending on your heat tolerance. Once you melt the butter and stir in the chile crisp, you add heavy cream and let it simmer while your noodles are cooking in a separate pot. At the end, you add spinach, parmesan cheese and your cooked noodles to your simmering sauce. Stir and serve. I like the basic sauce and have made variations on the recipe based on what I had on hand such as red peppers or asparagus.

I led with a subtle hint that the recipe may not be good for you. Obviously, it is heavy on dairy products which may not fit into everyone’s diet. My other observation, and experience, is you need to be careful working with chile crisp. This recipe tempers the heat while you are eating it, but the chile crisp continues to “warm” your stomach and could create intolerance issues for sensitive tummies.