Spicy Alfredo with Red Pepper Flakes

Ingredients

Fettuccine pasta

12 ounces

Unsalted butter

4 tablespoons

Garlic

4 cloves, minced

Heavy cream

1 cup

Parmesan cheese

1 cup, grated

Red pepper flakes

1-2 teaspoons (adjust to taste)

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, melt the butter over medium heat until it begins to bubble.
3. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
4. Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
5. Gradually stir in the grated Parmesan cheese until it melts completely and the sauce is smooth.
6. Add the red pepper flakes, salt, and black pepper. Taste and adjust the seasoning and spice level as desired.
7. Gently toss the cooked fettuccine pasta into the sauce, adding reserved pasta water as needed to achieve your desired consistency.
8. Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken and fully coat the pasta.
9. Remove from heat and garnish with freshly chopped parsley before serving hot.