Green Chili Alfredo
Author note: If serving a crowd, this recipe can be easily doubled. This alfredo sauce isn’t limited to just fettucine. Serve on top of pasta, roasted vegetables or sliced meats. If serving this sauce with pasta, combine the cooked pasta with the sauce when the green chiles are added. This recipe is inspired by Marcella Hazan’s Cream and Butter Sauce.
1 1/2 cup cream, divided
3 tablespoons unsalted butter
3/4 cup finely chopped Hatch green chiles
1 1/3 cup grated parmesan
1/4 tsp kosher salt
pinch black pepper
In a skillet, add 1 cup of the heavy cream and the butter. Warm over medium heat until the butter is melted and the sauce thickened.
Reduce the heat to low. Add the green chiles and stir to combine. Add the remaining 1 cup of cream, the grated parmesan, kosher salt and black pepper. Stir well and serve on pasta.