Chili Crisp Oil Fettucine Alfredo
What You Will Need
Ingredients
- salt, for boiling water
- 4 Tbsp. butter
- 1 tsp. Lee Kum Kee Minced Garlic
- 1 cup heavy cream
- 1 lb. dried fettuccine
- ¾ cup finely grated Parmesan, plus more for serving
- parsley, chopped for garnish
Seasoning
- 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, plus more for garnish
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/NwUU_nkFdl8
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Bring a large pot of salted water to a boil.
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While the water heats, melt the butter with the Lee Kum Kee Chiu Chow Style Chili Crisp Oil and Lee Kum Kee Minced Garlic 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.)
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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.
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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.
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Divide among serving dishes and top with Parmesan, more Lee Kum Kee Chiu Chow Style Chili Crisp Oil and parsley. Serve immediately. Enjoy!
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