Spinach Artichoke Peppercorn Alfredo Recipe

Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt.

Add 12 oz fettuccine and cook according to package until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside. Toss drained pasta with 1 teaspoon olive oil to prevent sticking.

If using canned artichokes, drain and quarter them. Pat dry with paper towels. Roughly chop if quarters are large.

In a large skillet over medium heat, add 1 teaspoon olive oil. Add 8 oz baby spinach in batches, stirring until wilted (2–3 minutes). Transfer wilted spinach to a bowl and squeeze out excess moisture when cool enough to handle. Chop roughly if leaves are large.

Add the drained artichoke hearts to the skillet and warm for 2–3 minutes until lightly golden. Add 1 tablespoon lemon juice, stir, then remove artichokes to the bowl with the spinach.

In the same large skillet (wipe if necessary) melt 4 tablespoons unsalted butter over medium heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Sprinkle 2 tablespoons all-purpose flour over the garlic and butter, stirring constantly to make a roux. Cook 1–2 minutes until the raw flour smell is gone and roux turns lightly golden.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, breaking up any lumps. Bring to a gentle simmer while whisking continuously; sauce will begin to thicken in 3–5 minutes.

Stir in 2 teaspoons coarsely cracked black pepper and 1 teaspoon crushed pink or mixed peppercorns. Add 2 ounces cream cheese (if using) and whisk until fully incorporated.

Reduce heat to low and stir in 1 cup grated Parmesan until melted and smooth. Season with 1 teaspoon salt and a pinch of freshly grated nutmeg if desired. If sauce is too thick, add up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Add the drained, cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat, adding a few tablespoons of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.

Fold in the wilted spinach and warmed artichoke hearts, tossing gently to combine and heat through (1–2 minutes). Taste and adjust seasoning with additional salt or cracked black pepper if needed.

Turn off heat and stir in 1 ounce freshly grated Parmesan for extra creaminess. Let the pasta rest in the skillet for 1 minute so the flavors marry.

Serve immediately, garnished with chopped fresh parsley (optional), extra Parmesan, and additional cracked black pepper to taste.