Guamanian-Style Fettuccine with Coconut Cream Sauce

Ingredients

In this Guamanian adaptation of Fettuccine Nassau, the traditional Bahamian flavors are replaced with Guamanian influences. The original dish typically features a tomato-based sauce with seafood, while the Guamanian version incorporates a creamy coconut sauce and is often served with grilled seafood or chicken. This adaptation infuses the dish with the tropical flavors and ingredients commonly found in Guamanian cuisine. We alse have the original recipe for Fettuccine Nassau, so you can check it out.

• 250g (8.8 oz) fettuccine pasta 250g (8.8 oz) fettuccine pasta
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 25g (Saturated Fat: 19g)
• Carbohydrates: 42g (Sugars: 5g)
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the fettuccine pasta 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 chopped onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the sliced red bell pepper to the skillet and cook for another 2-3 minutes until slightly softened.
4. 4.
   Pour in the coconut milk, soy sauce, fish sauce, lime juice, and brown sugar. Stir well to combine and bring the mixture to a simmer.
5. 5.
   Reduce the heat to low and let the sauce simmer for 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. 6.
   Add the cooked fettuccine to the skillet and toss gently to coat the pasta with the coconut cream sauce.
7. 7.
   Cook for an additional 2-3 minutes until the pasta is heated through.
8. 8.
   Serve the Guamanian-Style Fettuccine with Coconut Cream Sauce hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Fish sauce — If you prefer a milder flavor, you can reduce the amount of fish sauce or substitute it with soy sauce.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or a finely chopped chili pepper to the sauce.
• Grilled shrimp or chicken make excellent protein additions to this dish.
• To enhance the tropical flavors, sprinkle some toasted coconut flakes on top before serving.
• Fresh lime zest can be added to the sauce for an extra burst of citrusy flavor.
• If you prefer a thinner sauce, you can add a splash of vegetable broth or water to adjust the consistency.

Serving advice

Serve the Guamanian-Style Fettuccine with Coconut Cream Sauce as a main course, accompanied by a side of grilled seafood or chicken. It pairs well with a crisp green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh cilantro or parsley. Serve it in a vibrant-colored bowl or on a decorative plate to showcase the beautiful contrast between the creamy white sauce and the colorful bell peppers.