Chile Crisp Fettuccine Alfredo + Mushrooms + Spinach

• 4 tbs olive oil
• 2-3 garlic cloves, minced
• 1 tbs chile crisp, plus more to taste (I used Momofuku Chili Crunch by David Chang)
• 1.25 cup cashew cream (2/3 cup water, 2/3 cup raw cashews, blended)
• 1 pound fresh fettuccine
• 7-8 oz. baby spinach
• 8 oz. cremini mushrooms, sliced
• ¾ cup finely grated pecorino cheese (2¼ ounces), plus more for serving
• Salt to taste
• Splash of lemon (optional)

Directions:

1. Make the homemade fettucinne.  Bring a large pot of salted water to a boil.
2. While the water heats, melt the olive oil, garlic, mushrooms, and chile crisp in a very large skillet or Dutch oven over low heat for 3-4 minutes.
3. Whisk in the cream and season to taste (I added at least 1/2 tsp salt) and keep warm over low. (It should steam, not bubble.)
4. Cook the fettuccine until al dente, drain and add back to the pot, reserving 2 cups of the pasta water.
5. Add the spinach and turn with tongs until the noodles are well coated.
6. Stir in the cream mixture, add the pecorino, and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed. Season with salt as needed.
7. Divide among serving dishes and top with pecorino and more chile crisp, if you’d like.
8. Serve immediately. Try adding a spash of lemon at the end.