Cheese, Egg, and Cream Based Recipes - Fettuccine with Jalopeno Pepper Cream

Ingredients                                                                            

• 120 ml/4 fl oz/1/2 cup white wine vinegar

• 2.5 ml/1/2 tsp salt

• 1 small onion, finely chopped

• 1 jalopeno pepper, seeded and chopped

• 600 ml/1 pt/2 1/2 cups double (heavy) cream

• 30 ml/2 tbsp chopped coriander (cilantro)

• 350 g/12 oz fettuccine

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Method:

1. Put the vinegar, salt, onion and jalopeno pepper in a saucepan.

2. Bring to the boil and boil rapidly for about 5 minutes until the mixture is reduced by half.

3. Add the cream, bring to the boil and boil rapidly for about 15 minutes until the mixture is well reduced and thickened.

4. Add half the coriander and stir well. Meanwhile, cook the pasta according to the packet directions. Drain.

5. Add the cream sauce, toss well and sprinkle with the remaining coriander before serving.