Caribbean Fettuccine relies upon evaporated milk instead of cream for its smooth texture.
The milk is combined with cheese, garlic, chipotle chiles, ham slices, mushrooms and peas to form a truly exquisite and exotic pasta dish.
1/2 cup minced onion
4 cloves garlic, minced
1/4 cup butter or margarine
1 pound mushrooms, thinly sliced
1 to 2 chipotle chiles
1 2/3 cups evaporated milk
1 1/2 cups Mexican Cream
1 teaspoon salt
1 (5-ounce) package sliced ham, cut into 2-inch strips
1 (10-ounce) package frozen peas
2 cups shredded manchego, Chihuahua or Jack cheese
1 1/2 pounds fettuccine, cooked
1 bunch parsley, finely chopped
Saute onion and garlic in butter in skillet over low heat until onions are tender. Add mushrooms and continue cooking and stirring 10 minutes.
Puree chiles with milk in blender. Add along with Mexican Cream and salt to mushrooms and cook over low heat until liquid is reduced to creamy sauce, about 20 minutes.
Stir in ham and peas. When thoroughly heated, add cheese and stir until melted. Remove from heat.
Arrange noodles on 8 serving plates. Pour cream sauce over and garnish with parsley. Makes 8 servings.
1 cup whipping cream
2 tablespoons buttermilk
Combine cream and buttermilk, then let stand 6 hours or place in refrigerator overnight.