Creamy Spinach Fettuccine Alfredo (Printable)

Velvety Parmesan cream sauce tossed with fettuccine and fresh spinach for a rich, satisfying meal.

# What You'll 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Lower heat to low. Whisk in heavy cream and cream cheese until smooth and melted.
04 - Stir in grated Parmesan, black pepper, and nutmeg if using. Continue stirring until cheese melts and sauce thickens. Season with salt to taste.
05 - Add fresh spinach to sauce and cook for 2 to 3 minutes, stirring occasionally, until just wilted.
06 - Toss cooked fettuccine in sauce. Add reserved pasta water as needed to loosen sauce and coat pasta evenly.
07 - Plate immediately and garnish with extra Parmesan and chopped parsley.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you spent hours in the kitchen.
  • The fresh spinach adds a subtle earthiness that keeps the dish from feeling too heavy.
  • Creamy, luxurious sauce that clings to every strand of pasta without any fuss.
  • Vegetarian-friendly but rich enough to satisfy anyone at the table.
02 -
  • Never add the Parmesan at high heat or too quickly—it will clump into little grainy pieces instead of melting into creaminess, and there's no fixing it once that happens.
  • Save that pasta water before you drain; it's the secret to adjusting consistency and helps emulsify the sauce so it clings to the pasta instead of pooling at the bottom of the bowl.
  • The sauce will thicken as it cools, so when it's in the pan it should look slightly looser than you think it needs to be.
03 -
  • Use block Parmesan and grate it yourself moments before cooking; pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
  • Keep the heat medium to medium-low throughout the sauce-making; high heat will cause the cream to break and the cheese to clump into grainy, unpleasant bits.
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