Fettuccine Alfredo with Spinach

2013-07-02 14.44.00

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
Garlic salt
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.

2013-07-02 14.22.37

Add the pasta to the butter-cream mixture with the reserved cooking liquid. Add half of the Parmesan and the spinach.

2013-07-02 14.40.31

Toss to combine thoroughly and wilt the spinach. Season with more garlic salt and pepper, to taste. Sprinkle with remaining Parmesan. Serve immediately.

2013-07-02 14.43.47


Leave a comment

Filed under Main Courses

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s