Caribbean-style Fettuccine with Coconut Cream and Plantains

Ingredients

In this Caribbean adaptation, we replace the traditional Parmigiano cheese with coconut cream for a rich and creamy texture. Additionally, we incorporate sweet and caramelized plantains to infuse the dish with a tropical sweetness. These modifications give the dish a distinct Caribbean flair while still maintaining the essence of the original Italian recipe. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

• 250g (8.8 oz) fettuccine 250g (8.8 oz) fettuccine
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the sliced plantains to the skillet and cook until golden brown and caramelized, about 3-4 minutes per side. Remove from the skillet and set aside.
4. 4.
   In the same skillet, pour in the coconut cream and bring to a simmer. Stir in the thyme leaves, salt, and black pepper.
5. 5.
   Add the cooked fettuccine to the skillet and toss until well coated in the coconut cream sauce.
6. 6.
   Serve the fettuccine topped with the caramelized plantains and garnish with fresh cilantro.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots for the best flavor. They should be firm but not overly ripe.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the coconut cream sauce.
• If you prefer a spicier kick, sprinkle some chili flakes or add a dash of hot sauce to the dish.
• To make it more filling, you can add sautéed vegetables like bell peppers, onions, or spinach to the fettuccine.
• If plantains are not available, you can substitute them with ripe bananas for a slightly different flavor profile.
• Garnish with toasted coconut flakes for an added tropical touch.

Serving advice

Serve the Caribbean-style Fettuccine with Coconut Cream and Plantains as a main course. Pair it with a fresh green salad or steamed vegetables to complete the meal.

Presentation advice

Arrange the caramelized plantains on top of the fettuccine, and sprinkle some fresh cilantro leaves for a pop of color. Serve it in a vibrant Caribbean-inspired dishware to enhance the tropical aesthetic.