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Fettuccine Chontaleño




Source of Recipe


el Restaurante Mexicano


List of Ingredients




1 lb. 8 oz. California Chontaleño Cheese
2-1/2 c. chopped tomato
1/2 c. green onion, thinly sliced
1/4 c. black olives, chopped
2 lbs. 4 oz. dried fettuccine
3 c. whipping cream
Salt and pepper as needed
3/4 c. chopped cilantro
12 cilantro sprigs
Grate cheese (about 6 cups) reserve.


Recipe



Mix tomato, green onion and black olives; reserve.
Per order, cook 4 oz. fettuccine in salted, boiling water until al dente. Meanwhile, to make sauce, heat 1/4 cup cream to a simmer; stir in 1/4 cup tomato mixture; bring to a simmer. Season to taste with salt and pepper. Stir drained fettuccine into sauce; stir 1 tablespoon cilantro into pasta.

Remove from heat; stir in 1/3 cup cheese until well incorporated. Sprinkle with 2 tablespoons cheese; garnish with cilantro.