Jalapeno Rosemary Alfredo

This jalapeno rosemary alfredo recipe takes the classic creamy pasta sauce to a whole new level. The combination of spicy jalapenos and fragrant rosemary adds an exciting twist to the traditional alfredo flavor. With just a few simple ingredients, you can create a delicious and unique pasta dish that will impress your family and friends. Serve it with your favorite pasta and enjoy a satisfying and flavorful meal.

Ingredients

• 2 jalapenos, seeds removed and finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 tablespoon fresh rosemary, chopped
• Salt and black pepper, to taste
• 12 ounces fettuccine pasta

Directions

1. In a large pot, bring salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped jalapenos and minced garlic. Sauté for 2-3 minutes until jalapenos are slightly softened.
3. Reduce the heat to low. Slowly pour in the heavy cream while stirring continuously. Cook for about 5 minutes, stirring frequently, until the cream begins to thicken.
4. Add the grated Parmesan cheese and fresh rosemary to the skillet. Stir well until the cheese is melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
5. Add the cooked fettuccine to the skillet with the alfredo sauce. Toss until the pasta is well coated with the sauce.
6. Remove from heat and let the pasta rest for a few minutes to allow the sauce to thicken slightly.
7. Serve the jalapeno rosemary alfredo pasta hot, garnished with extra grated Parmesan cheese and a sprinkle of chopped fresh rosemary for added flavor.

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