Chili Crisp Fettuccine Alfredo with Spinach

Big Guy is fascinated by spices and the copious options in our store. We bought Berbere, an Ethiopian spice, after watching a cooking episode with Chef Marcus Samuelsson. We purchased a small amount of saffron after planning to make Ina Garten’s One Pot Risotto. I even took an online class in spices trying to better understand how they can enhance our meals.

You can bet we jumped on the chili crisp train and bought a jar of Chef David Chang’s Momofuku Chili Crunch. We just needed a recipe although I know my neighbor, @vickinorthrop, was ahead of me on making a crack chicken noodle soup.

As if reading our minds, the New York Times featured a Chile Crisp Fettuccine Alfredo with Spinach. We were in and it was so simple. We melted the butter in a pan and added the chili crunch while the fettuccine was cooking. Once melted, we add a cup of heavy cream. Once the pasta was cooked, you used tongs to place it in the sauce along with parmesan cheese and spinach. We opted for Imo’s cheese since Big Guy likes a hardy texture to his sauce. It carried a subtle punch which quickly mellowed out in the cream sauce.

I just love a quick and delicious meal during the week. In fact, it took longer to put the dishes in the dish washer than it did to make the meal. Perfect!