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1. Bring a large pot of well-salted water to a boil and add the fettuccine. Cook until just al dente according to package directions.
12 oz fettuccine pasta,
1 tsp kosher salt
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2. Near the end of cooking, scoop out some pasta cooking water and set aside, then drain the fettuccine and leave it in the colander.
0.5 cup pasta cooking water
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3. While the pasta cooks, finely mince the garlic, thinly slice the peperoncini peppers, and finely chop the parsley.
3 clove garlic,
0.8 cup peperoncini peppers,
0.2 cup fresh parsley
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4. In a large skillet or wide saucepan, heat the butter and olive oil over medium heat until the butter is melted and starting to foam gently.
4 tbsp unsalted butter,
1 tbsp olive oil
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5. Add the garlic and cook, stirring, just until fragrant and lightly sizzling, then stir in the sliced peperoncini peppers and cook briefly to warm them through.
3 clove garlic,
0.8 cup peperoncini peppers
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6. Pour in the heavy cream and milk, then add the peperoncini brine, salt, black pepper, and red pepper flakes. Stir and bring to a gentle simmer, then reduce the heat to low and let the sauce thicken slightly, stirring often.
3 tbsp peperoncini brine,
1.5 cup heavy cream,
0.5 cup whole milk,
1 tsp kosher salt,
0.5 tsp black pepper,
0.2 tsp red pepper flakes
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7. Add the grated Parmesan cheese in small handfuls, stirring constantly until it melts smoothly into the sauce. Keep the heat low to prevent the sauce from separating.
1.5 cup Parmesan cheese, finely grated
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8. Add the drained fettuccine to the skillet and toss in the sauce, loosening with splashes of pasta cooking water as needed until the pasta is evenly coated and creamy.
12 oz fettuccine pasta,
0.5 cup pasta cooking water
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9. Taste and adjust seasoning with more salt, black pepper, or peperoncini brine if desired, then sprinkle with chopped parsley and serve immediately.
3 tbsp peperoncini brine,
1 tsp kosher salt,
0.5 tsp black pepper,
0.2 cup fresh parsley
By mansi