Creamy Spinach Fettuccine Alfredo (Printable Version)

Velvety Alfredo melts into fettuccine and fresh spinach, creating a smooth, comforting pasta experience.

# What You Need:

→ 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 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

# How-to Steps:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water and 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. Stir in heavy cream and cream cheese, whisking until the cream cheese melts and the sauce is smooth.
04 - Add grated Parmesan, black pepper, and nutmeg if desired. Stir continuously until the cheese melts and sauce becomes creamy. Season with salt to taste.
05 - Add fresh spinach to the sauce and cook for 2 to 3 minutes, stirring, until just wilted.
06 - Toss cooked fettuccine into the sauce, adding reserved pasta water as needed to loosen the sauce and coat pasta evenly.
07 - Serve immediately, garnished with extra grated Parmesan and chopped fresh parsley.

# Expert Advice:

01 -
  • It tastes like restaurant-quality pasta but comes together faster than delivery would arrive.
  • The spinach sneaks in without making anyone feel like they're eating their vegetables.
  • You can have it on the table before your water even boils twice.
02 -
  • Keep your heat low once the cream and cheese get involved, or you'll end up with a broken, grainy sauce that no amount of whisking fixes.
  • That reserved pasta water isn't optional—it's how you make the sauce coat the pasta instead of pooling at the bottom of the bowl.
03 -
  • Buy your Parmesan as a block and grate it yourself right before cooking—the texture and flavor difference is noticeable the moment you taste it.
  • Keep everything moving once you add the cheese; stirring constantly is what prevents graininess and keeps the sauce silky and luxurious.
Go Back