Fettuccini Buenos Aires Recipe
Fettuccini tossed in a creamy green onion, garlic, pancetta and mushroom sauce topped with parmesano, served with mixed salad.
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Ingredients
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Pasta
Sauce
Salad
Method
Pasta Preparation
- 1
Cook the Fettuccini
Bring a large pot of salted water to a boil. Add the fettuccini and cook according to package instructions until al dente. Drain and set aside.
Sauce Preparation
- 2
Sauté Pancetta
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the pancetta and cook until it becomes crispy, about 5-7 minutes.
- 3
Add Garlic and Onions
Mince the garlic and chop the green onions. Add the minced garlic and chopped green onions to the skillet with pancetta and sauté for 2-3 minutes until fragrant.
- 4
- 5
Create Cream Sauce
Pour in the heavy cream, stir well to combine, and let it simmer for 3-4 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- 6
Combine with Fettuccini
Add the cooked fettuccini to the skillet with the sauce. Toss everything together until the fettuccini is well coated with the creamy sauce.
- 7
Add Parmesan
Grate the parmesan cheese and sprinkle it over the fettuccini. Toss to combine, allowing the cheese to melt into the sauce.
Salad Preparation
- 8
Prepare Salad
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber.
- 9
Dress the Salad
Drizzle with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Season with salt and black pepper. Toss gently to combine.
Serving
- 10
Plate the Dish
Serve the fettuccini on plates, garnished with extra parmesan if desired, alongside a generous portion of mixed salad.
