Serves 2
Directions
- 1Bring salted water to a boil and cook fettuccine according to package directions until al dente.
- 2Reserve ½ cup pasta water before draining.
- 3In a wide skillet over medium heat, add chili crisp and cook briefly (10 seconds) to release aroma.
- 4Add garlic and butter and cook gently for about 30 seconds until fragrant but not browned.
- 5Pour in heavy cream and salt.
- 6Simmer gently, stirring occasionally, until slightly thickened — about 8–10 minutes.
- 7Lower heat. Gradually add Parmesan, stirring continuously until fully melted and silky.
- 8If needed, loosen with a splash of reserved pasta water.
- 9Add cooked noodles directly into the sauce.
- 10Toss until evenly coated and glossy.
Ingredients
- 1 tbsp chili crisp
- 3 cloves garlic, finely minced
- 1 tbsp butter
- 1.5 cups heavy cream
- 0.5 cup finely shredded Parmesan
- 1 tsp salt
- 2 servings fettuccine
- Fresh parsley, chopped
- 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.
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