Hatch Chile Fettuccine Alfredo

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A SOUTHWESTERN TWIST ON AN ITALIAN CLASSIC.

Elevate your pasta night with a rich, buttery Alfredo sauce infused with the smoky, spicy notes of Hatch Chile cheddar.

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Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min
Servings/Yield: 4 Servings

What You Will Need

1 lb. fettuccine pasta
1 cup heavy cream
1/2 cup unsalted butter
7.6 oz. Yancey's Fancy Hatch Chile Cheddar (shredded)
Fresh cracked black pepper

What To Do

1. Boil pasta: Cook fettuccine in salted water until al dente; reserve 1/2 cup of pasta water and drain.
2. Make the sauce: In a large skillet, melt butter into the heavy cream over medium heat until it begins to simmer.
3. Whisk: Gradually add the shredded Hatch Chile Cheddar, whisking until the sauce is thick and smooth.
4. Toss: Add the pasta to the skillet and toss to coat. Use the reserved pasta water to loosen the sauce if needed.
5. Finish: Season with plenty of black pepper and serve immediately.