Jalapeno Popper Fettuccine Alfredo

What’s better than jalapeno poppers for an appetizer? Jalapeno poppers for dinner!

When I first made this dish, I cut the milk in half because it seemed like too much but also doubled the pasta because it was too little to pass for 4 servings (st least for me without any sides). It turned out absolutely fantastic but I felt like it would have tasted more like a jalapeno popper if the Parmesan was substituted with more cheddar. I realize that without the Parmesan it’s not really an Alfredo sauce and instead more of a mac and cheese sauce but I’m here for taste, not technicalities!

Since Bob also planned to make this meal, I told him about the modifications I had made and the additional changes I thought would be good (I also suggested cutting the butter in half but he didn’t try that). Turns out I was right about the cheddar making it taste more like a jalapeno popper, in addition to the other changes I had already made. I have written up the recipe to reflect those changes. The picture however, is pre-cheddar increase so the sauce doesn’t have much of a cheddar-colored tint to it. I may need to whip it up again for football viewing tomorrow!

One year ago: Hazelnut Praline Paste

Two years ago: Pumpkin Danish

JALAPENO POPPER FETTUCCINE ALFREDO

Serves 4

Ingredients:

1/2 lb. fettuccine, uncooked

4 Tbsp (1/2 stick) unsalted butter

1/2 small onion, diced

2 garlic cloves, peeled and minced

2 jalapenos, diced (seeds removed if desired)

4 oz. reduced fat cream cheese, softened and cut into pieces

1/2 cup milk (I used 2%)

1/2 cup shredded cheddar cheese

2 slices bacon, cooked and chopped into pieces

Directions:

1. Bring a large pot of water to a boil. Cook pasta as directed on the box. Drain and reserve 1/2 cup cooking water.
2. Meanwhile, melt butter in a large saucepan. Saute onion until soft and starts to brown, about 5-10 minutes. Add garlic and jalapenos. Cook about 30 seconds or until the garlic starts to brown. Add the cream cheese and stir until melted. Whisk in the milk and then stir in the cheddar and parmesan cheeses until smooth. Stir in the bacon.
3. Once the pasta is finished and drained, add it to the sauce. Add cooking water if needed to reach desired consistency. Serve.

Source: Adapted slightly from Chocolate Moosey.