CHILE CRISP FETTUCCINE ALFREDO WITH SPINACH https://cooking.nytimes.com/recipes/1023609-chile-crisp-fettuccine-alfredo-with-spinach
This just happened to be on my menu plan already! Second time making it, using some tips from comments on the site. I added garlic and mushrooms right from the start, and always will. This is a very quick, delicious meal. Melt butter and add chile crisp to melt together (this is where I add the sliced mushrooms and minced garlic). Once this seems cooked, add cream and let gently cook until pasta is ready. Once ready add the pasta to the sauce, along with the spinach and some grated cheese and stir around together in the pan, adding pasta water as needed (it definitely needs at least some). Top with an additional dollop of chile crisp. No picture today. Probably 15 minutes start to finish, even for a slow poke like me.
