Mexican-style Fettuccine with Queso Fresco

Ingredients

While the original Italian dish features a simple butter and Parmesan sauce, this Mexican adaptation incorporates the use of queso fresco, a fresh Mexican cheese. The addition of queso fresco adds a tangy and slightly salty flavor to the dish, giving it a distinct Mexican twist. Additionally, the use of Mexican herbs and spices enhances the overall taste and brings out the vibrant flavors of Mexican cuisine. 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
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1 cup grated Parmesan cheese 1 cup grated Parmesan cheese
• 1 cup crumbled queso fresco 1 cup crumbled queso fresco
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Reduce the heat to low and add the cooked fettuccine to the skillet. Toss well to coat the pasta with the butter.
4. 4.
   Sprinkle the dried oregano, chili powder, cumin, salt, and pepper over the pasta. Mix until the spices are evenly distributed.
5. 5.
   Add the grated Parmesan cheese and toss again until the cheese melts and forms a creamy sauce.
6. 6.
   Remove the skillet from heat and transfer the fettuccine to serving plates.
7. 7.
   Sprinkle the crumbled queso fresco over the pasta and garnish with fresh cilantro.
8. 8.
   Serve hot and enjoy the Mexican-style Fettuccine with Queso Fresco!

Treat your ingredients with care...

• Queso fresco — Crumble the queso fresco just before serving to maintain its texture and freshness.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and meltability.
• Fettuccine — Cook the fettuccine until al dente to ensure it retains a slight bite and doesn't become mushy in the sauce.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the dish.
• Fresh cilantro — Use fresh cilantro leaves for garnish to add a vibrant touch to the final presentation.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the dish.
• Experiment with different types of Mexican cheeses, such as queso blanco or queso añejo, for a unique flavor profile.
• Serve the fettuccine with a side of Mexican-style corn on the cob or a fresh avocado salad for a complete meal.
• If you prefer a creamier sauce, add a splash of heavy cream or Mexican crema to the skillet before tossing the pasta.
• Leftovers can be refrigerated and reheated the next day. Add a splash of milk or cream when reheating to restore the creamy texture.

Serving advice

Serve the Mexican-style Fettuccine with Queso Fresco as a main course for lunch or dinner. Pair it with a side of warm tortillas or garlic bread to soak up the delicious sauce. Add a fresh green salad or roasted vegetables for a well-rounded meal.

Presentation advice

To enhance the presentation, sprinkle some additional crumbled queso fresco and a few sprigs of fresh cilantro on top of the plated fettuccine. Serve it on colorful Mexican-inspired plates or bowls to add a festive touch to the dining experience.