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Recipe
Fettuccine Burro e Parmigiano
Spicy Fettuccine with Green Chile and Queso Fresco
4.5 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!
Metadata
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.
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250g (8.8 oz) fettuccine pasta 250g (8.8 oz) fettuccine pasta
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4 tablespoons unsalted butter 4 tablespoons unsalted butter
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2 cloves garlic, minced 2 cloves garlic, minced
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1 cup roasted and peeled green chile, diced 1 cup roasted and peeled green chile, diced
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1 cup queso fresco, crumbled 1 cup queso fresco, crumbled
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1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
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Salt, to taste Salt, to taste
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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
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1.Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
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2.In a large skillet, melt the butter over medium heat.
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3.Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
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4.Stir in the diced green chile and cook for an additional 2-3 minutes.
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5.Add the cooked fettuccine to the skillet and toss to coat the pasta with the butter and green chile mixture.
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6.Sprinkle the crumbled queso fresco over the pasta and gently toss to combine.
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7.Season with salt and black pepper to taste.
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8.Remove from heat and garnish with fresh cilantro.
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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.
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