Recipe

Fettuccine Burro e Parmigiano

Spicy Fettuccine with Green Chile and Queso Fresco

3.8 out of 5

In the vibrant cuisine of New Mexico, we have taken the classic Italian dish of Fettuccine Burro e Parmigiano and given it a spicy twist. This flavorful pasta dish combines the richness of butter and Parmesan cheese with the heat of green chile and the creaminess of queso fresco. Get ready to experience a fusion of Italian and New Mexican flavors in every bite!

Pasta› Fettuccine burro e Parmigiano

European cuisine› Mediterranean cuisine› Italian cuisine

Cuisine of the Americas› American cuisine› Southwestern American cuisine› New Mexican cuisine

Preparation time

15 minutes

Cooking time

15 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free pasta), Nut-free, Soy-free, Egg-free

Allergens

Dairy (butter and queso fresco), Gluten (if using regular pasta)

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

While the original Italian dish is simple and focuses on the combination of butter and Parmesan cheese, our adaptation adds a New Mexican flair. We incorporate green chile, a staple ingredient in New Mexican cuisine, to give the dish a spicy kick. Additionally, we substitute traditional Parmesan cheese with crumbled queso fresco, a fresh Mexican cheese that adds a creamy and tangy element to the dish. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

250g (8.8 oz) fettuccine pasta 250g (8.8 oz) fettuccine pasta
4 tablespoons unsalted butter 4 tablespoons unsalted butter
2 cloves garlic, minced 2 cloves garlic, minced
1 cup roasted and peeled green chile, diced 1 cup roasted and peeled green chile, diced
1 cup queso fresco, crumbled 1 cup queso fresco, crumbled
1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
Salt, to taste Salt, to taste
Black pepper, to taste Black pepper, to taste

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 20g, 12g
Carbohydrates (total, sugars): 55g, 3g
Protein: 15g
Fiber: 4g
Salt: 1.5g

Preparation

1.
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2.
In a large skillet, melt the butter over medium heat.
3.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
4.
Stir in the diced green chile and cook for an additional 2-3 minutes.
5.
Add the cooked fettuccine to the skillet and toss to coat the pasta with the butter and green chile mixture.
6.
Sprinkle the crumbled queso fresco over the pasta and gently toss to combine.
7.
Season with salt and black pepper to taste.
8.
Remove from heat and garnish with fresh cilantro.
9.
Serve hot and enjoy the spicy fusion of flavors!

Treat your ingredients with care...

Green chile — If you prefer a milder heat, remove the seeds and membranes from the green chile before dicing.
Queso fresco — Crumble the queso fresco just before adding it to the pasta to ensure a fresh and creamy texture.

Tips & Tricks

For an extra kick of heat, add a pinch of red pepper flakes to the green chile mixture.
If you can't find fettuccine pasta, you can substitute it with linguine or spaghetti.
To make the dish more substantial, add grilled chicken or shrimp to the pasta.
Serve the fettuccine with a side of warm tortillas to embrace the New Mexican influence.
Garnish with a squeeze of fresh lime juice for a burst of citrus flavor.

Serving advice

Serve the spicy Fettuccine with Green Chile and Queso Fresco as a main course, accompanied by a fresh green salad and warm tortillas.

Presentation advice

Plate the fettuccine pasta in a shallow bowl, allowing the vibrant green chile and crumbled queso fresco to be visible. Garnish with a sprig of fresh cilantro for an added touch of color.