Creamy Spinach Fettuccine Alfredo (Print version)

Velvety sauce blends with fresh spinach and tender fettuccine for a rich, satisfying pasta experience.

# What You 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 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

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Lower heat to low and stir in heavy cream and cream cheese, whisking until cream cheese melts and sauce becomes smooth.
04 - Incorporate grated Parmesan, black pepper, and nutmeg if using. Stir continuously until cheese melts and sauce is creamy. Adjust seasoning with salt.
05 - Add fresh spinach to the sauce and cook for 2 to 3 minutes, stirring occasionally until just wilted.
06 - Toss cooked fettuccine into the sauce, adding reserved pasta water as necessary to loosen the sauce and coat the pasta evenly.
07 - Plate immediately and garnish with extra Parmesan cheese and chopped fresh parsley.

# Expert tips:

01 -
  • Ready in 30 minutes but tastes like you've been cooking all afternoon.
  • The spinach melts into the sauce so quietly you might forget it's there until your body thanks you for the greens.
  • One pan, one pot, minimal cleanup—just the way real cooking should be.
02 -
  • Reserve that pasta water before you drain—it's the only thing that saves you if your sauce gets too thick, and pasta water's starch is what helps the sauce cling to the noodles.
  • Low heat is non-negotiable when cream and cheese are involved; high heat will split the sauce into grease and liquid, and there's no fixing it mid-cook.
  • Taste as you season, because Parmesan is salty, and you can always add more salt but you can't take it out.
03 -
  • Room-temperature ingredients melt together more smoothly than cold ones straight from the fridge—let your butter, cream, and cheese sit out for five minutes if you remember.
  • Freshly grated Parmesan is worth the two minutes it takes; it melts cleanly and tastes sharper and more real than pre-grated cheese.
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