Spicy Umami Creamy Chili Crisp Pasta
A delicious fusion of rich Alfredo sauce and bold chili crisp, this creamy pasta dish is a quick and easy weeknight meal packed with flavor.
Ingredients
Pasta and Sauce Base
- 12 oz 12 oz (340 g) long pasta (Fettuccine, Spaghetti, or Linguine)
- 4 tbsp 4 tbsp (60 g) unsalted butter
- 4 cloves 4 cloves garlic, minced or thinly sliced
- 2-3 tbsp 2–3 tbsp chili crisp or chili oil (Use more solids than oil for crunch)
- 1 tsp 1 tsp light soy sauce or tamari (optional, for extra umami)
- 1 cup 1 cup (240 ml) heavy cream
- 1/2 cup 1/2 cup (55 g) freshly grated Parmesan cheese, plus more for serving
- 1/2 tsp 1/2 tsp salt, or to taste (be cautious, as soy sauce is salty)
- 1/4 tsp 1/4 tsp black pepper
Optional Garnish
- to taste Chopped fresh chives or toasted sesame seeds Can be used for garnish
Instructions
Cooking Pasta
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente (firm to the bite). Before draining, scoop out and reserve 1 cup (240 ml) of the starchy pasta cooking water. Drain the remaining pasta and set aside.
Making the Sauce
- In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and 2 tablespoons of chili crisp. Sauté for 2–3 minutes until the garlic is fragrant and the chili crisp solids are sizzling. Be careful not to burn the garlic.
- Reduce the heat to low. Whisk in the heavy cream and soy sauce (or tamari). Maintain a gentle simmer for 1–2 minutes to allow the sauce to thicken slightly. Do not let the cream boil.
- Turn off the heat. Add the freshly grated Parmesan cheese and about 1/4 cup (60 ml) of the reserved pasta water. Whisk quickly and vigorously until the cheese is completely melted and the sauce is glossy, smooth, and emulsified. If the sauce seems too thick, add another tablespoon of pasta water until it reaches a beautiful, clingy consistency.
Combining
- Add the cooked al dente pasta to the skillet. Use tongs to toss the noodles rapidly until they are thoroughly coated in the silky sauce. Taste and adjust seasoning with a pinch of salt or pepper.
Serving
- Divide the pasta among bowls and top with extra chili crisp (for crunch) and more Parmesan cheese and chives. Serve immediately.
Notes
For a customizable heat level, adjust the amount of chili crisp to match your spice tolerance. Explore substitutions for a dairy-free version using coconut milk and vegan cheese.