Get ready to elevate your pasta night with a tantalizing twist! Our Spicy Fettuccine Alfredo with Hatch Green Chile Peppers takes the classic Italian dish to new heights, combining creamy goodness with a kick of heat that will leave your taste buds dancing. Imagine twirling perfectly cooked fettuccine in a luscious Alfredo sauce, enriched with the smoky flavor of roasted hatch chiles. Whether you're looking to impress guests or simply treat yourself to a delightful meal, this recipe is sure to become a favorite. Dive in and discover how to create this mouthwatering dish in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2-3 hatch green chile peppers, roasted and chopped
- Salt and pepper to taste
Instructions
- Prepare the hatch green chile peppers by roasting them over an open flame or under a broiler until the skin is charred and blistered. Place the roasted peppers in a sealed plastic bag for 10 minutes to steam, which will make removing the skin easier.
- Once cooled, carefully peel the charred skin off the peppers, remove the seeds, and finely chop the roasted chiles. Set aside.
- Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add the heavy cream and bring to a gentle simmer, stirring constantly to prevent scorching.
- Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water in case the sauce needs thinning.
- Add the chopped roasted hatch green chiles to the Alfredo sauce, stirring to distribute evenly.
- Toss the hot pasta directly into the sauce, using tongs to coat the noodles completely. If the sauce is too thick, add a small amount of reserved pasta water to reach desired consistency.
- Serve immediately in warm pasta bowls, garnishing with additional chopped green chiles or a sprinkle of fresh Parmesan cheese if desired.
Tips
- Roasting the Chiles: For the best flavor, roast the hatch green chiles over an open flame or under a broiler until the skin is charred. This step not only enhances their taste but also adds a smoky depth to your Alfredo sauce.
- Creamy Sauce Secrets: When adding the Parmesan cheese to the cream, make sure to do it gradually while whisking. This will help you achieve a smooth, creamy sauce without any lumps.
- Pasta Cooking: Be sure to cook the fettuccine until it's al dente. This will ensure that the pasta holds its shape and texture when tossed with the sauce.
- Adjusting Consistency: If your sauce becomes too thick, don’t hesitate to add a splash of the reserved pasta water. It’s a great way to achieve the perfect creamy consistency without compromising flavor.
- Garnishing: For an extra touch, consider garnishing your dish with additional chopped hatch chiles or a sprinkle of freshly grated Parmesan cheese before serving. It adds a beautiful presentation and enhances the flavor!
Nutrition Facts
Calories: 696kcal
Carbohydrates: 66g
Protein: 22g
Fat: 37g
Saturated Fat: 23g
Cholesterol: 115mg
