Alfredo Diablo Recipe
Make Alfredo Diablo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Spicy Alfredo Sauce
Finish & Garnish
Method
Pasta
- 1
Boil pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz fettuccine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Spicy Alfredo Sauce
- 2
Sauté aromatics and chiles
In a large skillet over medium heat, melt 4 tbsp unsalted butter with 1 tbsp olive oil. Add 4 minced garlic cloves and sauté until fragrant, about 30 seconds to 1 minute — do not brown. Add 1.5 tsp crushed red pepper flakes, 1 tbsp finely chopped chipotle in adobo and 1/2 tsp smoked paprika; cook, stirring, 30–45 seconds to bloom the spices.
- 3
Deglaze
Pour in 1/2 cup low-sodium chicken broth to deglaze the pan, scraping any browned bits from the bottom. Let the broth reduce by half, about 1–2 minutes.
- 4
Build the cream base
Lower heat to medium-low and add 1.5 cups heavy cream and 2 tbsp room-temperature cream cheese. Stir until cream cheese is fully incorporated and mixture is smooth. Warm gently — do not boil — for 2–3 minutes until sauce thickens slightly.
- 5
Finish with cheese and seasoning
Remove the skillet from direct heat and stir in 1 cup grated Parmigiano-Reggiano in two additions, stirring until melted and smooth. Add 1 tsp salt, 1/2 tsp freshly ground black pepper and 1 tsp fresh lemon juice. Taste and adjust seasoning; if sauce is too thick, add up to 1/2 cup reserved pasta water, a few tablespoons at a time, until you reach a silky consistency.
Combine & Finish
- 6
- 7
Plate and garnish
Portion the Alfredo Diablo onto warm plates. Sprinkle with 2 tbsp chopped fresh parsley and 1/4 cup extra grated Parmigiano-Reggiano. Finish with 1/2 tsp lemon zest and, if desired, drizzle 1 tsp red pepper oil for extra heat and gloss. Serve immediately.