Creamy Spinach Fettuccine Alfredo (Print version)

Velvety sauce blended with fresh spinach and tender fettuccine for a comforting Italian-American main.

# 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 - ½ tsp freshly ground black pepper
08 - Pinch 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

# Directions:

01 - Bring a large pot of salted water to a boil and cook fettuccine until al dente according to package directions. Reserve ½ cup of pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Lower heat to low and whisk in heavy cream and cream cheese until the cream cheese melts and the mixture is smooth.
04 - Add grated Parmesan, black pepper, and optional nutmeg. Stir continuously until cheese melts and sauce becomes creamy. Season with salt to taste.
05 - Add fresh spinach to the sauce and cook for 2 to 3 minutes, stirring, until just wilted.
06 - Toss cooked fettuccine into the sauce, adding reserved pasta water as needed to achieve a smooth, even coating.
07 - Plate immediately, garnished with extra grated Parmesan and chopped parsley.

# Expert Tips:

01 -
  • The whole thing comes together in 30 minutes, which means you can have restaurant-quality pasta on the table faster than ordering takeout.
  • Fresh spinach sneaks into a sauce so creamy you'd never guess it's hiding there, making this feel indulgent without the heaviness.
  • It's foolproof once you understand that low heat and patience are what keeps Alfredo from breaking into a greasy mess.
02 -
  • High heat is the enemy of Alfredo—it breaks the emulsion and turns your beautiful sauce into separated grease and liquid, which taught me the hard way on my first attempt.
  • Reserving pasta water before draining is not optional, it's your insurance policy for saving a sauce that's too thick.
  • Freshly grated Parmesan melts into the sauce, while pre-shredded cheese just sits there because of the cellulose coating, making all the difference between creamy and gritty.
03 -
  • Save extra pasta water in a small bowl right after draining, because you'll need it and it's the difference between a sauce that coats and one that pools.
  • Taste constantly as the Parmesan melts in, because every batch behaves slightly differently and you want to catch the seasoning before it's too late.
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