Ingredients:
4 tablespoons unsalted butter
4 garlic cloves, thinly sliced
8 oz shiitake mushrooms, 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 finely grated Parmesan (2¼ ounces), plus more for serving
Salt and freshly ground black pepper, to taste
INSTRUCTIONS:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Sauté the Aromatics:
In a large skillet over medium heat, melt the butter. Add the sliced garlic and cook until fragrant, about 1 minute. Stir in the shiitake mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
Add the Chili Crisp:
Stir in 1 to 2 tablespoons of chili crisp, depending on your spice preference. Cook for another minute, letting the flavors meld.
Make the Sauce:
Lower the heat and pour in the heavy cream. Simmer gently for 2-3 minutes, stirring frequently to thicken slightly.
Combine Everything:
Add the cooked pasta and baby spinach to the skillet, tossing to coat. Gradually add the grated Parmesan, stirring until melted and creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Season and Serve:
Taste and adjust seasoning with salt, black pepper, and additional chili crisp if desired. Serve immediately with extra Parmesan on top.
Tips for success
Balance the Heat: If you prefer a milder dish, start with 1 tablespoon of chili crisp and adjust accordingly.
Add Protein: Grilled chicken or shrimp would complement the creamy, spicy sauce beautifully.
Extra Flavor: A squeeze of lemon juice or a sprinkle of fresh herbs can brighten the dish.
Would you add anything to make it your own?
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