Chili Crisp Alfredo
Updated: 4 days ago
Classic Alfredo meets a spoonful of chili crisp: creamy, savory and gently fiery, with shiitake mushrooms and spinach folded through.
TIME 30 minutes | SERVES 4 to 6 | LEVEL Easy |
BEFORE YOU START This recipe uses two skills from my Kitchen School. New to either? Each lesson takes about five minutes to read. |
Why You'll Love It
READY IN ABOUT 30 MINUTES The sauce comes together while the pasta cooks | CREAMY WITH A KICK Chili crisp brings crunch, heat and savory depth |
EARTHY AND FRESH Shiitakes and baby spinach balance the richness | EASY TO TAILOR Dial the heat up or down, or add chicken or shrimp |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Chili Crisp Alfredo
Serves 4 to 6 | Prep: 10 minutes | Cook: 20 minutes
Ingredients
4 tablespoons unsalted butter
4 garlic cloves, thinly sliced
8 ounces shiitake mushrooms, stems removed, thinly sliced
1 to 2 tablespoons chili crisp, plus more to taste
1 cup heavy cream
1 pound dried fettuccine
1 (5-ounce) package baby spinach
¾ cup (2¼ ounces) finely grated Parmesan, plus more for serving
Salt and freshly ground black pepper
Instructions
STEP 1 OF 5
Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1 cup of the pasta water, then drain.
You'll know it's right when the pasta is tender but still has a little bite at the center. It keeps softening once it meets the hot sauce. |
Chef Jon's tip: scoop out the pasta water before you drain. Its starch is what helps the sauce cling and turn glossy. |
STEP 2 OF 5
Sauté the Aromatics
Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
Add the mushrooms and cook until they release their moisture and turn tender, 5 to 7 minutes.
You'll know it's right when the mushrooms have given up their liquid and look soft and glossy. |
STEP 3 OF 5
Add the Chili Crisp
Stir in 1 to 2 tablespoons chili crisp, depending on how much heat you like, and cook for 1 minute.
STEP 4 OF 5
Make the Sauce
Lower the heat, pour in the cream, and simmer gently, stirring often, until slightly thickened, 2 to 3 minutes.
If something's off: if the cream starts to boil hard, pull the pan off the heat for a moment. A hard boil can turn the sauce greasy or grainy. |
STEP 5 OF 5
Bring It Together
Add the pasta and spinach and toss until the spinach wilts.
Gradually add the Parmesan, tossing until melted and creamy. Loosen with reserved pasta water, a little at a time, if the sauce is too thick.
Season with salt, pepper and more chili crisp to taste, and serve immediately with extra Parmesan.
You'll know it's right when the sauce is silky and coats every strand, with no clumps of cheese. |
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Tips for Success
Balance the Heat
For a milder dish, start with 1 tablespoon of chili crisp and add more at the table.
Keep the Cream at a Gentle Simmer
A hard boil can make the sauce greasy or grainy.
Add the Cheese Gradually
Adding Parmesan a little at a time, off a rolling boil, keeps it smooth instead of clumpy.
Save the Pasta Water
Its starch helps the sauce cling and turns it glossy.
Add Protein
Grilled chicken or shrimp complement the creamy, spicy sauce beautifully.
Brighten It Up
A squeeze of lemon or a scatter of fresh herbs lifts the richness.
Key Ingredients
Chili Crisp: Crunchy, garlicky chili oil that brings savoury, toasty heat and texture to cut through the rich cream.
Heavy Cream: Simmered gently until slightly thickened, it forms the silky base of the Alfredo.
Parmesan: Added gradually, it melts into a smooth, savoury sauce that coats every strand.
Unsalted Butter: Gives the sauce its richness and carries the garlic and chili crisp beautifully.
Shiitake Mushrooms: Bring an earthy, almost meaty depth to balance the heat.
Baby Spinach: A whole bag wilts in at the end for colour and freshness.
Fettuccine: Broad, flat ribbons that hold onto the creamy sauce.
Starchy Pasta Water: Helps the sauce cling and turn glossy, and loosens it if it gets too thick.
Why This Recipe Works
Chili crisp, the crunchy, garlicky chili oil found in Chinese kitchens, is a natural partner for butter and cream. Its savory, toasty heat cuts through the richness of a classic Alfredo, while the crispy bits add texture you rarely get in a cream sauce.
Shiitake mushrooms bring an earthy, almost meaty depth, and a whole bag of baby spinach wilts into the sauce at the end for color and freshness. Finishing with Parmesan and a splash of the starchy pasta water turns it all glossy and silky.
Common Mistakes to Avoid
Boiling the sauce hard: the cream and cheese can separate
Adding all the cheese at once: it clumps
Draining away all the pasta water: you’ll need it to loosen the sauce
Overcooking the pasta: it keeps softening in the hot sauce
What to Serve with Chili Crisp Alfredo
A crisp green salad with a sharp vinaigrette
Garlicky sautéed greens
Grilled chicken or shrimp on top
A glass of chilled Riesling or Pinot Grigio
How to Store
Fridge: refrigerate leftovers in a covered container for up to 3 days.
Reheat: warm gently in a pan with a splash of water or milk, stirring, to bring the sauce back together.
Frequently Asked Questions
What is chili crisp?
A crunchy chili oil made with fried chilies, garlic, shallots and spices. Look for it in Asian grocery stores or the international aisle.
Is chili crisp Alfredo very spicy?
It’s as spicy as you make it. Most chili crisps are more savory than fiery, and you can start with just 1 tablespoon.
Can I use a different pasta?
Yes. Linguine, tagliatelle or any long, flat pasta works well.
Can I use other mushrooms?
Cremini or oyster mushrooms are good substitutes for shiitake.
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Recommended Equipment
Make this recipe easier with the right tools: Stock Pot, Sauté Pan, and Rasp Grater.
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