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     Title: Chile Crisp Fettuccine Alfredo w/Spinach
Categories: Pasta, Chilies, Dairy, Cheese
     Yield: 6 servings

          Salt
     4 tb Butter
     2 tb Chile crisp; more to taste *
     1 c  Heavy cream
     1 lb Dried fettuccine
     5 oz Bag baby spinach
   3/4 c  Fine grated Parmesan; more
          - to serve

 * separpate recipe or store bought

 Bring a large pot of salted water to a boil.

 While the water heats, melt the butter with the chile
 crisp in a very large skillet or Dutch oven over low
 heat. Whisk in the cream and keep warm over low. (It
 should steam, not bubble.)

 Cook the fettuccine until al dente according to the
 package directions. Use tongs to transfer the noodles to
 the cream mixture, reserving the pasta water. Add the
 spinach and turn with tongs until the noodles are well
 coated.

 Add the Parmesan and toss, still over low heat, until
 the noodles are slicked with a creamy sauce, adding a
 spoonful or two of pasta water if needed to loosen the
 sauce. Divide among serving dishes and top with Parmesan
 and more chile crisp, if you'd like. Serve immediately.

 Recipe by Genevieve Ko

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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