Step 1: Prepare the Red Peppers

• Preheat your oven to 400°F (200°C). Roasting the red peppers brings out their natural sweetness and adds a slightly smoky flavor that complements the creamy Alfredo sauce.
• Wash and dry the red bell peppers.
• Cut the red peppers in half lengthwise. Remove the seeds and membranes.
• Cut the pepper halves into 1-inch strips.
• Toss the red pepper strips with 1 tablespoon of olive oil, salt, and pepper in a bowl.
• Spread the red pepper strips in a single layer on a baking sheet.
• Roast for 20-25 minutes, or until the peppers are tender and slightly charred around the edges. Roasting time may vary depending on your oven. You want them to be soft and slightly caramelized.

Step 2: Cook the Fettuccine Pasta

• While the red peppers are roasting, cook the fettuccine pasta according to package directions.
• Bring a large pot of salted water to a rolling boil. Salting the water is crucial for seasoning the pasta from the inside out. Use about 1-2 tablespoons of salt per gallon of water.
• Add the fettuccine pasta to the boiling water.
• Cook until al dente, which means “to the tooth” in Italian. The pasta should be cooked through but still have a slight bite. Check the package directions for the recommended cooking time, usually around 8-10 minutes for dried fettuccine.
• Reserve about 1 cup of pasta water before draining the pasta. Pasta water is starchy and will help to create a smoother and more emulsified Alfredo sauce.
• Drain the pasta in a colander. Do not rinse the pasta, as rinsing removes the starch that helps the sauce adhere.

Step 3: Sauté the Snow Peas

• While the pasta is cooking and red peppers are roasting, prepare the snow peas.
• Wash and trim the snow peas, removing the stringy ends.
• Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Use a skillet large enough to eventually accommodate all the pasta and sauce.
• Add the snow peas to the skillet and sauté for 3-4 minutes, or until they are bright green and crisp-tender. You want them to be cooked but still retain some snap.
• Season with salt and pepper to taste.
• Remove the snow peas from the skillet and set aside.

Step 4: Make the Creamy Alfredo Sauce

• In the same large skillet or pot (used for snow peas), melt the butter over medium-low heat. Melting butter over medium-low heat prevents it from browning or burning.
• Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as burnt garlic will taste bitter. Sautéing the garlic in butter infuses the butter with garlic flavor.
• Pour in the heavy cream and bring to a simmer over medium heat. Simmering the cream helps to thicken it slightly and allows the flavors to meld.
• Reduce the heat to low and simmer gently for 2-3 minutes, stirring occasionally, until the cream has slightly thickened.
• Gradually add the grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is melted and the sauce is smooth. Adding the cheese gradually helps it melt smoothly and prevents clumping. Stirring constantly is key to achieving a creamy, emulsified sauce.
• Season the Alfredo sauce with salt and freshly ground black pepper to taste. Remember that Parmesan cheese is already salty, so start with a smaller amount of salt and adjust as needed.

Step 5: Combine and Serve

• Add the cooked fettuccine pasta to the skillet with the Alfredo sauce.
• Toss the pasta with the sauce until it is evenly coated. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water helps to thin the sauce and create a silky smooth texture.
• Gently stir in the roasted red peppers and sautéed snow peas.
• Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired. Red pepper flakes can be offered on the side for those who like a little heat.