Creamy Spinach Fettuccine Alfredo (Print Version)

Fettuccine tossed in a smooth Alfredo sauce with fresh spinach and Parmesan, finished with garlic and herbs.

# 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 - 1/2 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

# Method:

01 - Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1/2 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 - Reduce heat to low and stir in heavy cream and cream cheese, whisking until cream cheese is fully melted and the mixture is smooth.
04 - Add grated Parmesan, black pepper, and nutmeg if using. Stir continuously until cheese melts and sauce is creamy. Season with salt to taste.
05 - Add fresh spinach to the sauce, cooking for 2 to 3 minutes while stirring until just wilted.
06 - Toss the drained fettuccine in the sauce, adding reserved pasta water as needed to loosen and evenly coat the pasta.
07 - Plate immediately and garnish with extra grated Parmesan and chopped parsley.

# Expert Advice:

01 -
  • The sauce comes together so smoothly it feels like you've been making it for years, even if this is your first time.
  • Fresh spinach melts into the cream in a way that makes this feel both indulgent and somehow wholesome.
  • It's fancy enough to serve guests but simple enough to make on a random weeknight when you want to feel a little fancy.
02 -
  • If your sauce breaks or looks grainy, it's usually because the heat got too high or you added cheese too fast—whisk in a splash of cream at low heat to save it.
  • Don't skip reserving pasta water; that starchy liquid is what keeps the sauce clinging to the noodles instead of pooling at the bottom of the plate.
  • The spinach will seem like too much when you add it, but it shrinks dramatically as it wilts, and its moisture actually improves the sauce's texture.
03 -
  • Use a microplane to grate your Parmesan extra fine—it melts faster and creates a silkier sauce than traditional grater shreds.
  • If you're nervous about the sauce, cook your pasta a minute under al dente; it will finish cooking as you toss it in the hot sauce.
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