Chili Crisp Fettuccine Alfredo
This chili crisp fettuccine alfredo takes a classic, creamy pasta and gives it a spicy crunchy twist that's quick and easy enough for weeknights. The sauce comes together in the time it takes the noodles to cook then you simply combine them.
Servings: 4
Equipment
- Cheese Grater or Microplane
- Pot Large
Ingredients
- 1 Pound fettuccine dried or fresh
- 4 Tablespoons butter
- 2 Tablespoons chili crisp
- 1 Clove garlic large, finely minced
- 1 Cup heavy cream
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- ¾ Cup Parmesan finely grated, plus more for serving
Optional Garnish
- 1 green onion freshly chopped
Instructions
Cook the Fettuccine
- Bring a large pot of salted water to a boil.
- Cook fettuccine until al dente according to package directions, reserving ¼ Cup of the starchy pasta water.
Make the Alfredo Sauce
- Melt butter in a large skillet or Dutch oven over medium-low heat.
- Add 1 Tablespoon of the chili crisp and the minced garlic.
- Cook for 1 minute or until fragrant.
- Whisk in cream, salt, and pepper until combined.
- Keep it warm over low heat.
Combine the Pasta and Sauce
- Use tongs to transfer fettuccine to the pan, along with pasta water.
- Toss noodles in the cream sauce.
- Add 2 Tablespoons of pasta cooking water and the Parmesan to the pan.
- Toss noodles until coated in sauce, adding more pasta water if needed.
- Divide among warmed serving plates or bowls.
Add Toppings
- Top with more Parmesan and the remaining Tablespoon of chili crisp.
- Serve immediately, garnished with chopped green onions, if liked.
Notes
Grate the cheese finely: Very fine Parmesan melts into the cream mixture more easily, so the sauce stays smooth instead of stringy.
Reserve extra pasta water: Keep more pasta cooking water than you think you need so you can adjust the sauce texture right at the end.
Keep the heat low: Hold the cream sauce over a low heat so it does not bubble or boil. This helps prevent splitting.
Finish at the table: Bring extra chili crisp and Parmesan to the table so everyone can adjust the spice and richness on their own plate.
Reserve extra pasta water: Keep more pasta cooking water than you think you need so you can adjust the sauce texture right at the end.
Keep the heat low: Hold the cream sauce over a low heat so it does not bubble or boil. This helps prevent splitting.
Finish at the table: Bring extra chili crisp and Parmesan to the table so everyone can adjust the spice and richness on their own plate.
Nutrition
Calories: 723kcal | Carbohydrates: 84g | Protein: 25g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 647mg | Potassium: 384mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1147IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 2mg
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