Blackened Alfredo Recipe
Broccoli, Parmesan, alfredo, fettuccine
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Ingredients
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Pasta & Risotto
Method
Pasta & Risotto
- 1
Boil pasta
Fill a large pot with salted water and bring to a boil. Cook the fettuccine until al dente according to package directions, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
- 2
Prepare broccoli
In a large skillet, heat olive oil over medium-high heat. Add broccoli florets, sprinkle with blackened seasoning and a pinch of salt. Sauté 4-6 minutes until broccoli is crisp-tender and edges are charred. Transfer to a plate.
- 3
Make Alfredo base
In the same skillet or a separate saucepan, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant. Pour in heavy cream and simmer 3-4 minutes, stirring occasionally. Lower heat to medium-low.
- 4
Add cheese and season
Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
- 5
Combine pasta and sauce
Add the drained fettuccine to the Alfredo sauce. Toss to coat, adding reserved pasta water a splash at a time to reach your desired consistency. Fold in the sautéed broccoli.
- 6
Finish and serve
Taste and adjust seasoning. Sprinkle chopped parsley on top and serve immediately with extra Parmesan if desired.