Chili Crisp Fettuccine Alfredo

• servings: Serves 2
• total time: 9 minutes

Ingredients

For the sauce

1 tbsp chili crisp (plus more for finishing)

3–4 cloves garlic, finely minced

1 tbsp butter

3/4 cups heavy cream

½–1 cup finely shredded Parmesan

1/2 tsp salt

For the pasta

2 servings fettuccine

Fresh parsley, chopped

Extra grated Parmesan

Directions

Cook the pasta

Bring salted water to a boil and cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water before draining.

Bloom the chili crisp

In a wide skillet over medium heat, add chili crisp and cook briefly (10 seconds) to release aroma.

Build the Base

Add garlic and butter and cook gently for about 30 seconds until fragrant but not browned.

Reduce the cream

Pour in heavy cream and salt.

Simmer gently, stirring occasionally, until slightly thickened — about 8–10 minutes.

Emulsify the cheese

Lower heat. Gradually add Parmesan, stirring continuously until fully melted and silky.

If needed, loosen with a splash of reserved pasta water.

Finish the pasta

Add cooked noodles directly into the sauce. Toss until evenly coated and glossy.