This recipe will take more production time as well as offer some culinary challenges with knife skills and recipe instructions.
For some readers, having two pots going at the same time on the stove might terrify you.
Relax, it's easy and the flavors you get out adding coffee to the cream is simply incredible.
You can always try variations of coffee to see what you really enjoy, and I am looking forward to trying this recipe again but with pumpkin spice-infused coffee. I'm hoping the flavor will come across as subtle and not be overwhelmed by the garlic and onions.
In any case, take this recipe and make it you own. Be sure to let me know what you come up in your own kitchen.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Fettuccine with coffee-infused creme
1 pound multigrain Fettuccine
4 tablespoons grape seed oil
5 cloves of garlic minced (more if desired)
1 pound sliced cremini mushrooms
1 large sweet onion, small dice
1 pint heavy cream
4 ounce espresso coffee
8 ounces mascarpone cheese, room temperature
1 cup freshly grated Romano cheese, separated
4 large roma tomatoes, seeded and coarsely chopped
1 medium yellow squash, washed, halved and sliced
3 tablespoons basil, chiffonade cut
Coarse ground pepper and sea salt
Fill a large stock pot with plenty of water that is salty like it's ocean water. Cook the pasta according to the package directions.
Remove from heat when done (al dente). Drain, toss with a little oil and set in strainer atop the pan.
In a large skillet, heat oil over medium high heat. When it begins to simmer add in the garlic, and sauté for 30 seconds. Add in the mushrooms and onions. Reduce heat to medium and continue cooking until onions caramelize and brown, about 15 to 20 minutes. Remove from the skillet and set aside.
Place skillet on medium heat. Add heavy cream and coffee; whisk to combine. Add in the mascarpone cheese, 1/2 cup of the Romano cheese. Keep whisking to fully incorporate the cheeses into the heavy cream.
Add onions and mushrooms back to skillet, and add in the tomatoes and squash, stirring for an additional 5 minutes until vegetables are cooked and tender.
Toss in 2 tablespoons basil, reserve 1 for garnish, and finish by tasting and seasoning with slat and pepper.
Plate up pasta and spoon sauce mixture over the pasta, and garnish with basil and remaining Romano cheese.