Alfredo sauce is like that reliable friend who never lets you down—creamy, comforting, and always there when you need it. But what if we gave it a little spicy drama? Enter Chili Crisp Fettuccine Alfredo, where rich, cheesy goodness meets a fiery kick that’ll make your taste buds do a happy dance. Think of it as Alfredo’s wild cousin who just got back from a flavor-packed vacation. Ready to upgrade your pasta game? Let’s get saucy!
CHILI CRISP FETTUCCINI ALFREDO
- Yield: 6 Servings
Ingredients
Salt
4 tablespoons butter
1 to 2 tablespoons chili crisp, plus more to taste (see Tip)
1 cup heavy cream
1 pound dried fettuccine
¾ cup finely grated Parmesan (2¼ ounces), plus more for serving
Instructions
Step 1
Bring a large pot of heavily salted water to a boil.
Step 2
While the water heats, melt the butter with the chile crisp in a very large skillet or Dutch oven over low heat. Whisk in the cream and keep warm over low. (It should steam, not bubble.)
Step 3
Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water. Add the spinach and turn with tongs until the noodles are well coated.
Step 4
Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce. Add salt to taste. Divide among serving dishes and top with Parmesan and more chili crisp, if you’d like. Serve immediately.
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