Spice up the original with a little heat. The ingredients below make for a medium-hot taste. If you want it hotter, add more cayenne and leave the pith on the peppers. (A jalepeño’s heat resides in the white pith & seeds. If you remove them before using them, there’s still a little heat, but you get more of the delicate verdant flavor of the pepper.)
Fettucine Alfredo Diablo
serves 4
1 lb fettucine, cooked according to package instructions
6 tablespoons butter
3 fresh jalapeño peppers, seeded, pithed, & slivered
1 small shallot, minced fine (about 1 tablespoon)
1/2 teaspoon cayenne
1/2 teaspoon allspice
1/2 teaspoon freshly ground black pepper
1 cup cream
1 cup finely grated Parmesan cheese
Melt the butter over medium-low heat in a sauté pan large enough to hold the pasta & sauce. Add peppers & shallot and sauté until softened, about 10 minutes. Add the spices, then add cream, bring to a simmer, and reduce for 10 minutes. Add cheese and stir until melted, then heat an additional minute or two to bring temperature back up. Taste and add salt if desired. Stir in cooked pasta (this works best if you stir in the pasta just after it was cooked; timing is everything!), and serve with additional grated Parmesan cheese if desired.