Creamy Spinach Fettuccine Alfredo (Printable Version)

Velvety sauce coats fettuccine and fresh spinach for a comforting Italian-American main dish.

# 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 - 1/2 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine following package directions until al dente. Reserve 1/2 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 but not browned.
03 - Reduce heat to low. Stir in heavy cream and cream cheese, whisking until cream cheese melts and mixture is smooth.
04 - Add grated Parmesan, black pepper, and nutmeg if using. Stir constantly until cheese melts and sauce thickens. Season with salt to taste.
05 - Add fresh spinach to sauce and cook for 2 to 3 minutes, stirring, until just wilted.
06 - Toss cooked fettuccine into sauce. Add reserved pasta water as needed to achieve a smooth, even coating.
07 - Plate immediately and garnish with extra Parmesan cheese and chopped fresh parsley.

# Expert Insights:

01 -
  • It tastes like restaurant-quality comfort food but comes together in your own kitchen in under 30 minutes.
  • The spinach hides itself so completely in the sauce that even people who claim they don't eat greens never notice.
  • One pot, one skillet, and you're done—no elaborate plating needed, just pure, silky elegance on a weeknight.
02 -
  • The sauce continues to thicken as it sits and cools, so when you're tossing it with the pasta, it should look slightly looser than you think it needs to be—that pasta water is your best friend here, so keep it nearby and don't hesitate to use it.
  • The moment you stop stirring is the moment the sauce either becomes silky magic or breaks into separated greasy curds, so stay present and keep the heat gentle; rushing this is the number one reason Alfredo fails.
03 -
  • Keep your pasta water close and don't be shy with it—the starch in that water is what helps the sauce cling to the pasta, creating a cohesive dish instead of pasta sitting in sauce.
  • If you're cooking for guests, you can make the sauce up to an hour ahead, let it cool, and then gently reheat it on low heat with a splash of cream while the pasta finishes cooking, giving yourself one less thing to juggle at the last minute.
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