Jalapeno Boiled Fettuccine in a Bacon Cream Sauce
February 28, 2013
Juicing the jalapenos.
There was a lot of foam on the jalapeno juice, but the actual juice was a vibrant green. I spooned off most of the foam after it settled out for about a half hour.
The juice itself would have made a delicious cocktail with some cucumber, vodka, and maybe a little apple or pineapple. I diluted this by half to cook the pasta in.
Meanwhile, my friends were busy making perler bead creations.
Some roasted cauliflower.
Drop the pasta into the cauldren of green.
A simple cream sauce completes this dish. Super tasty.
Like I said earlier, you would think this would be super bold flavors, but the end result is acutally subtle and perfectly balanced.
Fresh and very delicious.
To get 2 quarts of jalapeno juice, I juiced about 50 jalapenos with no seeds. If you want to crank up the heat on this dish, you could leave the seeds in maybe a quarter of the jalapenos, but I thought the subtle heat and jalapeno flavor balanced just perfectly with no seeds.
Jalapeno Boiled Fettuccine in a Bacon Cream Sauce
- 6 Slices Bacon (chopped)
- 1 Onion (sliced)
- 5 Cloves Garlic (minced)
- 1 Pint Light Cream
- 1/4 Cup Parm
- 1 Head Cauliflower
- 3 Tablespoons Butter
- Parsley
- 2 Quarts Jalapeno Juice
- 2 Quarts Water
- 1 Pound Fettuccine
Instructions
- Preheat the oven as high as it will go. Melt the butter in the microwave. Break the cauliflower to bite sized pieces and toss it in the melted butter with some salt. Spread on a baking sheet and roast for about 7 minutes until there is some nice browning and the cauliflower is perfectly tender.
- Mix the jalapeno juice and water. Bring to a boil. Meanwhile, cook the bacon until crisp and remove from pot. Drain some of the bacon fat but keep a little in the pot. Cook the onion in the bacon fat to brown lightly, scraping the bottom of the pot often to keep the buildup to a minimum and not burn anything. Add in the garlic and cook for 2 minutes. Toss in the cream and scrape the pot well to incorporate the browned goodness to the sauce. Add the parm. Bring to a boil and simmer for 15 minutes to thicken slightly.
- Be sure to salt the boiling jalapeno juice. Drop the pasta into the jalapeno juice and let it cook until al dente, about 9 minutes. Strain, reserving 1/2 cup of the jalapeno juice. Immediately mix the pasta with the cream sauce, and toss in the reserved jalapeno juice. Serve and top with the crispy bacon and some parsley
