Apricot Crumble Alfredo

Ingredients

Fettuccine pasta

12 ounces

Unsalted butter

3 tablespoons, divided

Garlic

3 cloves, minced

Apricots

2 cups, pitted and sliced

Heavy cream

1 cup

Parmesan cheese

1 cup, grated

Salt

to taste

Black pepper

to taste

Breadcrumbs

1 cup

Brown sugar

1/4 cup

Cinnamon

1 teaspoon

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sliced apricots. Sauté for about 5 minutes until the apricots soften and release their juices.
4. Pour in the heavy cream and add the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce is creamy. Season with salt and black pepper to taste.
5. In a separate bowl, combine breadcrumbs, brown sugar, cinnamon, and the remaining tablespoon of melted butter. Mix until the breadcrumbs are evenly coated with the butter and sugar.
6. In a large baking dish, combine the cooked fettuccine pasta with the apricot alfredo sauce, mixing well to ensure the pasta is evenly coated.
7. Sprinkle the breadcrumb crumble mixture evenly over the top of the pasta.
8. Bake in the preheated oven for 20 minutes, or until the topping is golden brown and crispy.
9. Serve hot and enjoy the harmonious blend of flavors!