Sichuan-style Spicy Fettuccine with Parmesan Cheese

Ingredients

While the original Italian dish is known for its simplicity and delicate flavors, our Sichuan-inspired version adds a fiery kick to the creamy Parmesan sauce. We incorporate Sichuan peppers, garlic, ginger, and other traditional Sichuan spices to create a bold and spicy twist on the classic Fettuccine burro e Parmigiano. 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
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup heavy cream 1 cup heavy cream
• 1 cup Parmesan cheese, grated 1 cup Parmesan cheese, grated
• 1 teaspoon Sichuan chili flakes 1 teaspoon Sichuan chili flakes
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 20g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• 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 dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind them into a fine powder using a mortar and pestle or a spice grinder.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
4. 4.
   Add the ground Sichuan peppercorns, Sichuan chili flakes, and soy sauce to the skillet. Stir well to combine.
5. 5.
   Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
6. 6.
   Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese has melted and the sauce is smooth.
7. 7.
   Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated with the spicy Parmesan sauce.
8. 8.
   Season with salt to taste and garnish with fresh cilantro.
9. 9.
   Serve hot and enjoy the fiery fusion of Sichuan-style Spicy Fettuccine with Parmesan Cheese!

Treat your ingredients with care...

• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture in the sauce.
• Sichuan chili flakes — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder version.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with chopped green onions or parsley.
• Fettuccine — Cook the pasta until al dente to ensure it retains a slight bite when combined with the sauce.

Tips & Tricks

• For an extra kick, add a teaspoon of Sichuan peppercorn oil to the sauce.
• If you prefer a creamier sauce, add a splash of pasta cooking water to the skillet when melting the Parmesan cheese.
• Customize the level of spiciness by adjusting the amount of Sichuan chili flakes.
• Serve the dish with a side of pickled vegetables to balance the heat.
• Experiment with different types of pasta shapes to add variety to the dish.

Serving advice

Serve the Sichuan-style Spicy Fettuccine with Parmesan Cheese hot, garnished with fresh cilantro. Pair it with a side of pickled vegetables to complement the spicy flavors. This dish is best enjoyed immediately after preparation to savor the creamy and spicy fusion.

Presentation advice

Present the Sichuan-style Spicy Fettuccine with Parmesan Cheese in a shallow bowl, allowing the vibrant red sauce to stand out against the pale fettuccine. Garnish with a sprig of fresh cilantro for a pop of green color. Serve with chopsticks or a fork to embrace the fusion of Italian and Sichuan cuisines.