Fettuccine Alfredo with Spinach



Rich and creamy fettuccine alfredo is not for the faint of heart. When preparing this delicious pasta recipe your heart does need to be considered. The calories and fat content are high but if they weren’t it wouldn’t taste so darn good. I recommend this dish once a year when your in the mood to indulge yourself in something you know you shouldn’t be eating.

As few people may know, fettuccine alfredo was created in Rome by Alfredo di Lelio at his restaurant “Alfredo alla Scrofa” in 1920. This dish became extremely popular and eventually made it back to the U.S.. There are many variations of this dish. Some people may use Romano or Asiago cheese though I prefer the traditional Parmigiano-Reggiano. As a matter of fact I wouldn’t make it any other way. The quality of this particular cheese is what brings out the delicious flavor of this dish.

If the fettuccine is not enough you can always add spinach, broccoli, shrimp or chicken to truly make this a hearty family meal.

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  • 1 pound of fettuccine or penne pasta
  • 8oz of fresh baby spinach
  • 2 cloves of garlic, finely chopped
  • 4 Tbls of butter
  • 1 cup of heavy whipping cream
  • 3/4 of a cup of freshly grated Parmigiano-Reggianno cheese
  • 1/4 tsp of freshly grated nutmeg
  • 1/4 tsp of salt
  • 1/4 tsp of freshly grated ground black pepper
  • 1/4 cup of fresh parsley chopped


  • Cook the fettuccine in 6 quarts of boiling water until al dente. Around 10 to 12 minutes.
  • In a sauce pan large enough to hold all the pasta, melt the butter on low heat.
  • Saute the spinach and the garlic until the spinach is slightly wilted.
  • Stir in the cream and cook until slightly bubbly.
  • Season with nutmeg, salt and pepper.
  • Drain pasta and place it in the cream mixture stirring to coat.
  • Slowly add the cheese until the mixture is light, creamy and melted through.

    Plate the fettuccine alfredo in a serving bowl and garnish with parsley. Serve with extra cheese. Serves 6 people.

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