SAUCE:50g butter1 1/2 cups extra virgin olive oilsalt to taste1 1/3 cups garlic, finely chopped24 chiles guajillos, avados, deveined and finely chopped1 1/2 teaspoons salt or dusts1/2 teaspoon ground pepper
PASTA:Water2 tablespoons corn oil1/2 onion in halfsalt or consume the batter1 kg of thin fetuccini
GARNISH:250g Parmesan cheese, grated
In a saucepan heat the butter with the olive oil and the salt; Add the garlic and cook for 3 minutes. Add the chiles and continue cooking, stirring constantly until the garlic is golden. Season with salt and pepper to taste.
In a large saucepan add enough water and add the 2 tablespoons oil, onion and salt; Wait for it to boil, add the pasta and cook for 8 minutes or until al dente. Strain the fettuccini in a strainer, remove the onion and drain.
With the help of the forks incorporate, little by little the fettuccini to the oil prepared with the pepper sauce. Pass them to a plate and drizzle with the cheese. Serve immediately.
A delicious pasta that brings out the spicy side of Mexico's different style of food.