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Fettuccine Al Cilantro

Fettuccine Al Cilantro recipe image
This Fettuccine Al Cilantro offers a unique twist on traditional Italian pasta by incorporating fresh cilantro and dark Mexican beer into a rich, creamy sauce. The bright, herbaceous notes of the cilantro are balanced by the savory depth of caramelized shallots and the subtle bitterness of the beer. The result is a smooth, comforting dish that feels both sophisticated and home-style. It is perfect for a quick weeknight dinner or a light meal when you crave something flavorful yet satisfying. The combination of fresh herbs and creamy texture makes this a memorable addition to your pasta repertoire, appealing to those who enjoy experimenting with global flavor profiles in classic dishes.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 312.4
Description
This Fettuccine Al Cilantro offers a unique twist on traditional Italian pasta by incorporating fresh cilantro and dark Mexican beer into a rich, creamy sauce. The bright, herbaceous notes of the cilantro are balanced by the savory depth of caramelized shallots and the subtle bitterness of the beer. The result is a smooth, comforting dish that feels both sophisticated and home-style. It is perfect for a quick weeknight dinner or a light meal when you crave something flavorful yet satisfying. The combination of fresh herbs and creamy texture makes this a memorable addition to your pasta repertoire, appealing to those who enjoy experimenting with global flavor profiles in classic dishes.
Ingredients
  • 2 cups Cilantro leaves
  • 3/4 cups Chicken stock
  • 3 tablespoons Butter 4 Shallots, minced
  • 1/2 cups Dark Mexican beer
  • 1/8 teaspoons Ground cumin
Directions
  1. 1
    Combine cilantro leaves and chicken stock in a food processor or blender and puree until smooth.
  2. 2
    Heat butter in a large saucepan over medium heat.
  3. 3
    Add minced shallots to the saucepan and sauté lightly until softened but not browned.
  4. 4
    Pour in the dark Mexican beer and bring to a boil.
  5. 5
    Boil the mixture until it reduces to approximately 3 tablespoons.
  6. 6
    Stir in the pureed cilantro mixture and ground cumin.
  7. 7
    Season the sauce with freshly ground salt and pepper to taste.
  8. 8
    Allow the sauce to reduce slightly again, then stir in the whipping cream.
  9. 9
    Simmer the sauce gently for 3 to 4 minutes, stirring occasionally.
  10. 10
    Pour the finished sauce over cooked fresh fettuccine and toss to coat evenly.

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.

Note

Ensure the fettuccine is cooked al dente before tossing with the sauce to maintain texture.

If a darker beer is unavailable, a stout or porter can be used, but avoid light lagers as they lack the necessary depth of flavor.

For a richer sauce, you can increase the amount of butter by one tablespoon.

This dish is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to two days; reheat gently with a splash of milk or cream to restore consistency.

Keywords: beer, blending, boiling, butter, chicken, cilantro, cumin, dark, fettuccine, ground, italian, leaves, main, mexican, minced, sautéing, shallots, simmering, stock, teaspoon
Read it online: https://www.chefs-mate.com/recipe/fettuccine-al-cilantro/