This is adapted from Emeril Lagasse‘s recipe.
Sometimes when the green arrow’s got you down, you crave comfort food. Sometimes you have leftover heavy cream in your fridge from making ice cream. Sometimes you feel a little scandalized by the ingredients in this dish so you add spinach.
2 oz dried fettuccine
1 tablespoons unsalted butter
2 Tbsp heavy cream
1/4 cup finely grated Parmigiano-Reggiano
Freshly ground black pepper
Spinach, washed and dried
Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add heavy cream, dash of garlic salt, and dash of pepper. Bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Add the pasta to the butter-cream mixture with the reserved cooking liquid. Add half of the Parmesan and the spinach.
Toss to combine thoroughly and wilt the spinach. Season with more garlic salt and pepper, to taste. Sprinkle with remaining Parmesan. Serve immediately.