Green Fettuccine Alfredo

Frankie introduces "fettuccine 2.0," a healthier take on the classic dish with flavorful leeks and spinach.


  • 1 large bunch of spinach, boiled and cooled
  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 5 egg yolks
  • Olive oil
  • 2 leeks, only white parts and thinly cut
  • Salt, to taste
  • 2 tablespoons heavy cream
  • Parmesan, freshly grated
  • Nutmeg, for garnish


  1. Finely chop the spinach.
  2. Add all-purpose flour and semolina flour to a bowl or on a board. Make a well in the center. Add in about 1/2 cup of spinach and the egg yolks. Use a fork to combine the yolks and spinach, then pull in the flour and continue to combine. Add more yolks or spinach if too dry, and more all-purpose flour if too wet. Knead with hands until homogenous.
  3. Wrap dough in plastic and set aside for 30 minutes.
  4. Unwrap the dough ball and sprinkle it with flour. Use a rolling pin to roll it out into a large, thin circle. Cut circle in half. Fold each half into thirds and slice into fettuccine noodles. Place on a baking sheet sprinkled with semolina flour.
  5. Add water to a large pot and bring to a boil. In a skillet over medium heat, add 1 tablespoon olive oil. Add the leeks and some salt. Sauté until translucent, but not brown. Stir in cream.
  6. Add fettuccine noodles to boiling water and cook for 45 to 60 seconds. Use tongs to remove directly to skillet. Grate Parmesan cheese over top. Add some starchy pasta water, and stir or toss to combine. Grate fresh nutmeg over top.
  7. Transfer to a bowl or plate and garnish with more freshly grated Parmesan.