Fettuccine Al Cilantro

This vibrant Fettuccine Al Cilantro transforms fresh herbs into a luxurious, velvety sauce that coats every strand of pasta. The bright, grassy notes of pureed cilantro are balanced by the richness of butter and cream, while a reduction of dark Mexican beer adds a subtle malty depth and savory complexity. Minced shallots are sauted until soft, providing a gentle aromatic base that enhances the overall flavor profile without overpowering the delicate herbiness. Its an unexpectedly sophisticated yet simple weeknight dinner that feels indulgent. Perfect for those who enjoy unique twists on classic Italian pasta dishes, this recipe offers a fresh alternative to traditional cream sauces. Serve immediately for the best texture and flavor.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 312.4

Description

This vibrant Fettuccine Al Cilantro transforms fresh herbs into a luxurious, velvety sauce that coats every strand of pasta. The bright, grassy notes of pureed cilantro are balanced by the richness of butter and cream, while a reduction of dark Mexican beer adds a subtle malty depth and savory complexity. Minced shallots are sauted until soft, providing a gentle aromatic base that enhances the overall flavor profile without overpowering the delicate herbiness. Its an unexpectedly sophisticated yet simple weeknight dinner that feels indulgent. Perfect for those who enjoy unique twists on classic Italian pasta dishes, this recipe offers a fresh alternative to traditional cream sauces. Serve immediately for the best texture and flavor.

Ingredients

1 lb Fresh fettuccine
2 cup Fresh cilantro leaves, packed
3/4 cup Chicken stock (or vegetable broth for vegetarian)
4 Shallots, minced
3 tablespoon Butter
1/2 cup Dark Mexican beer
1/8 teaspoon Ground cumin
1 cup Whipping cream
Salt and freshly ground black pepper, to taste

Directions

1
Bring a large pot of salted water to a boil. Cook the fresh fettuccine according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
2
While the pasta cooks, combine the cilantro leaves and chicken stock in a food processor or blender. Puree until completely smooth and vibrant green. Set aside.
3
In a large skillet or saucepan, melt the butter over medium heat.
4
Add the minced shallots to the melted butter. Saut gently for 3-4 minutes until softened and translucent, but not browned.
5
Pour in the dark Mexican beer. Increase the heat slightly and bring to a boil. Let it simmer until reduced to approximately 3 tablespoons, concentrating the flavor.
6
Stir in the pureed cilantro mixture and the ground cumin. Mix well to combine.
7
Reduce the heat to low. Slowly whisk in the whipping cream. Season with salt and freshly ground pepper to taste.
8
Simmer the sauce gently for 3 to 4 minutes, stirring occasionally, until slightly thickened. Do not let it boil vigorously once the cream is added.
9
Add the drained fettuccine to the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
10
Serve immediately, garnished with extra cilantro leaves if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 312.4kcal

% Daily Value *
Total Fat 12.5g20%
Saturated Fat 4.9g25%
Cholesterol 16.1mg6%
Sodium 62.8mg3%
Total Carbohydrate 60.7g21%
Dietary Fiber 20.8g84%
Sugars 0.0g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fettuccine, cilantro, pasta, cream sauce, beer reduction, vegetarian, italian, shallots, butter, cumin, dark beer, weeknight dinner, herb sauce, creamy pasta, easy recipe, comfort food

Read it online: https://www.chefs-mate.com/recipe/fettuccine-al-cilantro-2/