FETTUCCINE ALFREDO al VERDE
Serves 4 Heat Scale: Mild 8 oz. pkg. spinach fettuccine3 lg. green New Mexican chiles; roasted, peeled, chopped (Sub. Anaheim or Poblano)4 Tbsp. unsalted butter1 tsp. white pepper, freshly ground1 Tbsp. Green New Mexican chile powder1/2 tsp. salt1 1/2 cup cream or half & half (divide into 2)1 egg yolk, lightly beaten1 cup Parmesan cheese, freshly grated1⁄4 tsp. nutmeg, freshly grated 1. To remove the chiles tough outer skin, roast under a broiler or over a hot flame. Keep turning them with tongs until the chile skin is evenly blistered and partially charred. Place roasted chiles in covered container to sweat for about 5–10 minutes. Cut off stems, slit down one side to remove seeds. Chop and set aside.2. Cook fettuccine according to package instructions until al dente; rinse with cool water and drain.3. Melt butter in wide heavy skillet over medium heat until butter is bubbling. Add pepper, salt, chile powder, 1⁄2 of the cream and mix well. As the mixture starts to bubble, add the chopped chiles and reduce heat to low. Stir and simmer for 1–2 minutes to thicken slightly.4. Add noodles to sauce and toss gently while adding 1⁄2 of cheese.5. Mix together egg yolk and remaining 1⁄2 cup cream and gently fold into noodles Follow with remaining cheese and toss again. Place into serving platter and sprinkle fresh grated nutmeg and more Parmesan over noodles. Serve immediately with salad and steamed, asparagus or zucchini squash.