Creamy Spinach Fettuccine Alfredo (Print View)

Tender fettuccine coated in creamy sauce with fresh spinach and Parmesan, a quick and satisfying meal.

# Components:

→ 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. Cook fettuccine until al dente following package directions. 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 without browning.
03 - Lower heat to low. Stir in heavy cream and cream cheese, whisking continuously until the cream cheese melts and the mixture is smooth.
04 - Add grated Parmesan, black pepper, and optional nutmeg. Stir constantly until cheese fully melts and sauce thickens. Season with salt to taste.
05 - Add fresh spinach to the sauce and cook for 2 to 3 minutes, stirring gently until just wilted.
06 - Toss cooked fettuccine with the sauce, adding reserved pasta water gradually to achieve desired sauce consistency and ensure even coating.
07 - Plate immediately and garnish with additional grated Parmesan and chopped parsley.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you've been simmering sauce all day.
  • The spinach wilts right into the cream, so you're getting something green and nourishing without it feeling like work.
  • One skillet does almost everything, which means less to wash and more time to actually enjoy dinner.
02 -
  • Never add the cheese to hot cream off the heat—it seizes; always keep the flame on low and stir constantly as you add it.
  • That pasta water isn't just for thinning; it's an emulsifier that helps the sauce cling to every strand instead of separating into cream and cheese pools.
03 -
  • Reserve your pasta water before draining—that starchy water is liquid gold for loosening the sauce without breaking it.
  • Cook the fettuccine one minute under package time; it finishes in the hot sauce and stays al dente instead of turning soft.
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