Chile Crisp Fettuccine Alfredo

• Salt
• 4 tablespoons butter
• 1 1/2 tablespoons chile crisp
• 1 cup heavy cream
• 1 pound dried fettuccine
• 1(5-ounce) package baby spinach
• 3/4 cup finely grated Parmesan
• 10 oz cherry tomatoes

1. Bring a large pot of salted water to a boil.
2. Cook the fettuccine according to the package directions.
3. Melt the butter in a skillet over low heat.
4. Cook tomatoes in skillet until bursting.
5. Add the chile crisp to the skillet.
6. Whisk in the cream and keep warm over low.
7. Whisk in the parmesan.
8. Add the spinach and turn with tongs until well incorporated.
9. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
10. If needed, add pasta water to loosen sauce.