As I mentioned a few days ago I was planning to post a few recipes using Oaxaca cheese. Here is another one that is a spicy version of the typical pasta with cheese sauce. It makes for a different taste experience and could also be served as a side dish with some arrachera to make a definitely innovative combination. ‘Epazote’ is a traditional Mexican dark green herb with a very peculiar smell. It is normally available in most Latin American grocery stores. It is used a lot in a variety of Mexican dishes.

Ingredients

5 quarts water
1 1/2 tbs salt
1/2 pound Oaxaca cheese torn into strings
1/4 pound cream cheese
1/2 cup dry white wine
1/2 cup milk
2 tbs butter
3 egg yolks
2 sprigs of ‘epazote’ finely chopped
3 ‘chiles Serrano’ seeded and finely chopped
1 pound fettuccines
Salt and pepper to taste

Preparation

1. In a large pot bring the water with salt to boil and cook the pasta until tender.
2. While waiting for the water to boil, in a heavy saucepan over low heat, melt the cheese in the milk, wine, butter, ‘epazote’, and chiles.
3. Remove from fire and add the yolks and whisk rapidly.
4. Return to fire at the lowest possible setting and heat for some minutes making sure it does not boil.
5. Season with salt and pepper to taste and serve on the cooked pasta.

Lucito