Chilli Crisp Fettuccine

1. Bring a large pot of salted water to a boil.
2. While the water is heating, melt the butter in a very large frying pan over low heat and stir in the chili crisp.
3. Add the cream and keep it warm over low heat.
4. Cook the fettuccine until al dente, following the package directions.
5. Once cooked, drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the cream and chili mixture in the frying pan.
6. Stir in the Parmesan and toss until the pasta is evenly coated in the sauce. If needed, add some of the reserved pasta water to thin the sauce to your desired consistency.
7. Divide the pasta among serving dishes and top with extra Parmesan and chili crisp, if desired.

Enjoy!