Creamy Spinach Fettuccine Alfredo (Printable Version)

Tender fettuccine in rich Alfredo sauce with fresh spinach and Parmesan, a comforting Italian classic.

# Components:

→ 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

# Method Steps:

01 - Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions. 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 without browning.
03 - Lower heat to low and whisk in heavy cream and cream cheese until the cream cheese melts and the mixture is smooth.
04 - Add Parmesan cheese, black pepper, and nutmeg if using. Stir continuously until cheese melts and sauce thickens. 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 with the sauce, adding reserved pasta water as needed to loosen the sauce and ensure even coating.
07 - Serve immediately garnished with extra Parmesan cheese and chopped parsley.

# Expert Advice:

01 -
  • It comes together faster than takeout, and tastes like you spent hours on it.
  • The spinach hides in the creamy sauce like a secret—you get the nutrition without the leafy texture some people resist.
  • One skillet, one pot, minimal cleanup but maximum impressed dinner guests.
02 -
  • Keep your heat low after adding cream; high heat breaks the sauce and turns it grainy and sad, which I learned the hard way my second time making this.
  • Pasta water is your emergency button—add it gradually if needed, because it's reversible but you can't take it out once it's in.
03 -
  • Don't skip reserving pasta water; it's the difference between sauce that clings and coats versus sauce that pools at the bottom of the bowl.
  • If you're making this for guests, cook the pasta one minute under al dente and finish it directly in the sauce with a splash of pasta water—it'll cook perfectly and absorb seasoning as it finishes.
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