Creamy Spinach Fettuccine Alfredo (Printable version)

Velvety Alfredo sauce with fresh spinach and fettuccine creates an elegant and comforting meal.

# Ingredient List:

→ 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 of 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 until al dente following package directions. Reserve 1/2 cup of pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Lower heat to low. Stir in heavy cream and cream cheese, whisking until the cream cheese melts and the mixture is smooth.
04 - Add grated Parmesan, black pepper, and nutmeg if using. Stir continuously until cheese melts and sauce is creamy. Season with salt to taste.
05 - Add spinach to the sauce and cook for 2 to 3 minutes, stirring, until just wilted.
06 - Toss the cooked fettuccine in the sauce, adding reserved pasta water as needed to loosen sauce and evenly coat the pasta.
07 - Serve immediately, topped with extra grated Parmesan and chopped parsley.

# Expert Advice:

01 -
  • The sauce comes together in under 10 minutes, making weeknight elegance actually achievable.
  • Fresh spinach adds brightness and nutrition without any fuss or pretension.
  • It tastes like restaurant-quality comfort, but your wallet will thank you.
02 -
  • Never add cold cream directly to hot butter; always warm it gently or let it come to room temperature first, otherwise the sauce may curdle and separate.
  • The pasta water is not optional—those starch molecules are what bind the sauce to the noodles and prevent everything from being dry.
  • Parmesan that comes pre-grated in a can or box will never give you the silky sauce these instructions promise.
03 -
  • Cook the pasta about a minute under the suggested package time; it will finish cooking slightly in the warm sauce.
  • Keep everything moving with a whisk or wooden spoon—constant gentle stirring prevents lumps and ensures even melting.
  • If the sauce breaks or becomes grainy, don't panic; whisk in a splash of cold cream off heat, and it will usually smooth back out.
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