Ingredients:

  • 1 lb (450 g) fettuccine
  • 1 tbsp (18 g) kosher salt, for the pasta water
  • 3 tbsp (42 g) unsalted butter
  • ½ cup (80 g) yellow onion, finely diced
  • ½ cup (75 g) green bell pepper, finely diced
  • ½ cup (60 g) celery, finely diced
  • 3 cloves garlic (9 g), minced
  • 3 tbsp (24 g) all-purpose flour
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) low-sodium chicken broth
  • 2 oz (55 g) cream cheese, cubed and softened
  • 4 oz (115 g) sharp cheddar, shredded
  • ½ cup (40 g) finely grated Parmesan
  • 1 tsp (3 g) Creole seasoning
  • ½ tsp (1 g) smoked paprika
  • ¼ tsp (0.6 g) cayenne pepper
  • ½ tsp (1.2 g) black pepper
  • 1 lb (450 g) cooked crawfish tail meat, thawed and drained
  • 2 green onions (20 g), thinly sliced
  • 1 tbsp (4 g) chopped fresh parsley

Instructions:

  1. Thaw the frozen crawfish tails in a bowl of cold water for 30 minutes, or refrigerate them overnight. Drain well and pat dry with paper towels.
  2. Dice the onion, bell pepper, and celery into pieces about ¼ inch in size. Mince the garlic. Measure the cheeses, cream, milk, broth, and spices.
  3. Bring a large pot of water to a boil and add the 1 tbsp kosher salt. Cook the fettuccine for 1 minute less than the package directions. Do not drain yet.
  4. Melt the butter in a 12-inch skillet over medium heat until it foams and the foam begins to subside.
  5. Add the onion, bell pepper, and celery. Cook for 5 to 6 minutes, stirring often, until the onion is translucent and the celery is soft.
  6. Add the garlic and stir for 30 seconds, until fragrant but not browned.
  7. Sprinkle in the flour and stir constantly for 2 minutes, until the mixture smells lightly nutty.
  8. Whisk in the cream, milk, and chicken broth slowly, about ¼ cup at a time, to prevent lumps.
  9. Simmer gently for 4 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  10. Lower the heat to low. Add the cream cheese and stir until fully smooth.
  11. Add the cheddar and Parmesan a handful at a time, stirring until each addition melts before adding the next.
  12. Season the sauce with the Creole seasoning, smoked paprika, cayenne, and black pepper. Taste before adding any extra salt.
  13. Reserve 1 cup (240 ml) of the pasta water. Drain the fettuccine in a colander.
  14. Add the drained fettuccine to the sauce and toss gently until every strand is coated.
  15. Loosen the sauce with reserved pasta water, 2 to 3 tablespoons at a time, until it clings to the noodles without pooling. Use up to the full cup if needed.
  16. Fold in the crawfish and green onions. Cook for 1 to 2 minutes, until the crawfish is hot all the way through, reaching 145°F/63°C.
  17. Remove from heat and rest for 2 minutes. Garnish with parsley and serve immediately.