Black Garlic and Pepper Fettuccine with Chili-Crisp Alfredo

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time:  20 Minutes
Total Time: 30 Minutes


1 lb. Pappardelle’s Black Garlic & Pepper Fettuccine
4 Tbsp. unsalted butter
2 Tbsp. chili crisp (or substitute with red chili paste)
1 cup heavy cream
5 oz. baby spinach
3/4 cup finely grated Parmesan, plus more for serving


  1. Melt butter with chili crisp in a large skillet over low heat.
  2. Whisk in cream and keep warm (it should steam, not bubble). 
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water. 
  4. Using tongs, transfer pasta into cream mixture. Add spinach and stir until well coated and beginning to wilt.
  5. Add 3/4 cup Parmesan to the pasta mixture and toss until noodles are coated with the creamy sauce. If sauce is too thick, add spoonfuls of pasta water to loosen. 
  6. Divide pasta among dishes and serve with Parmesan and extra chili crisp. Enjoy!