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Ingredients (Serves 2)

• 2 servings of fettuccine
• 3 oz Spinach
• 2 tbsp butter
• ¾ cup parmesan
• ½ cup heavy whipping cream
• 3 tbsp chili oil onion crisp
• Dry parsley
• Sesame seeds

Instructions

1. Begin to boil your water on medium to high heat
2. Add a saucepan to a burner on low heat to let the pan warm up
3. Once your water has come to a boil, add in your fettuccine and let cook for 10 minutes or until al dente
4. Add the butter to the saucepan and melt completely before adding the heavy whipping cream, then stir
5. Add ½ cup parmesan and 2 tbsp chili oil onion crisp and stir until the sauce is a pinkish color
6. Once the fettuccine is done cooking, add ½ cup of the pasta water to the sauce
7. Add the fettuccine to the sauce and add ¼ cup parmesan, twist with tongs to evenly coat
8. Add in the spinach and allow to wilt, mixing in with the noodles and sauce
9. Plate and garnish with 1 tbsp chili oil onion crisp, a sprinkle of dry parsley and sesame seeds

This dish was inspired by the NYT’s rendition of the chili crisp fettuccine. I worked with the sauce a bit to suit my tastes as I like to really taste the chili oil and added texture of the onion crisp. I paired this dish with chili oil and honey-marinated salmon for added protein. 

You can proportion out the ingredients on this post to make a larger batch, and it stays for about a day or so in the refrigerator. I would not recommend separately packaging the sauce as the cheese and heavy whipping cream might become too solid if left alone for a while. Reheating this pasta is easy as the chili oil acts as a cooking agent in a pan.

The cheesy, crispy outcome is delicious, and I wish I had some kimchi to pair with it. A cooling element would really add, so maybe for next time. I served this in a bowl, but this is now the third recipe I’ve made that would really benefit from a blate. This might be my sign to invest.