Chili Crisp Fettuccine Alfredo

Serves 2
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Directions

  1. 1Bring salted water to a boil and cook fettuccine according to package directions until al dente.
  2. 2Bring salted water to a boil and cook fettuccine according to package directions until al dente.
  3. 3Bring salted water to a boil and cook fettuccine according to package directions until al dente.
  4. 4Reserve ½ cup pasta water before draining.
  5. 5Reserve ½ cup pasta water before draining.
  6. 6Reserve ½ cup pasta water before draining.
  7. 7In a wide skillet over medium heat, add chili crisp and cook briefly (10 seconds) to release aroma.
  8. 8In a wide skillet over medium heat, add chili crisp and cook briefly (10 seconds) to release aroma.
  9. 9In a wide skillet over medium heat, add chili crisp and cook briefly (10 seconds) to release aroma.
  10. 10Add garlic and butter and cook gently for about 30 seconds until fragrant but not browned.
  11. 11Add garlic and butter and cook gently for about 30 seconds until fragrant but not browned.
  12. 12Add garlic and butter and cook gently for about 30 seconds until fragrant but not browned.
  13. 13Pour in heavy cream and salt.
  14. 14Pour in heavy cream and salt.
  15. 15Pour in heavy cream and salt.
  16. 16Simmer gently, stirring occasionally, until slightly thickened — about 8–10 minutes.
  17. 17Simmer gently, stirring occasionally, until slightly thickened — about 8–10 minutes.
  18. 18Simmer gently, stirring occasionally, until slightly thickened — about 8–10 minutes.
  19. 19Lower heat. Gradually add Parmesan, stirring continuously until fully melted and silky.
  20. 20Lower heat. Gradually add Parmesan, stirring continuously until fully melted and silky.
  21. 21Lower heat. Gradually add Parmesan, stirring continuously until fully melted and silky.
  22. 22If needed, loosen with a splash of reserved pasta water.
  23. 23If needed, loosen with a splash of reserved pasta water.
  24. 24If needed, loosen with a splash of reserved pasta water.
  25. 25Add cooked noodles directly into the sauce.
  26. 26Add cooked noodles directly into the sauce.
  27. 27Add cooked noodles directly into the sauce.
  28. 28Toss until evenly coated and glossy.
  29. 29Toss until evenly coated and glossy.
  30. 30Toss until evenly coated and glossy.

Ingredients

  • 1 tbsp chili crisp
  • 1 tbsp chili crisp
  • 1 tbsp chili crisp
  • 3 cloves garlic, finely minced
  • 3 cloves garlic, finely minced
  • 3 cloves garlic, finely minced
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 0.5 cup finely shredded Parmesan
  • 0.5 cup finely shredded Parmesan
  • 0.5 cup finely shredded Parmesan
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 servings fettuccine
  • 2 servings fettuccine
  • 2 servings fettuccine
  • Fresh parsley, chopped
  • Fresh parsley, chopped
  • Fresh parsley, chopped
  • Extra grated Parmesan
  • Extra grated Parmesan
  • Extra grated Parmesan

Equipment

wide skillet

Tips

  • Reserve ½ cup pasta water before draining.
  • Cook garlic until fragrant but not browned.
  • Gradually add Parmesan, stirring continuously until fully melted and silky.
  • If needed, loosen with a splash of reserved pasta water.