From: General manager Bill Seaberry, Sixth Street Grill, Eugene, OR. Yield: 4 servings.
2 oz. oil (75%/25% olive oil/canola oil blend)
1 oz. minced garlic
5 oz. white wine
16 oz. heavy cream
6 oz. guacamole (recipe follows)
1 oz. cilantro, minced
14 oz. fresh fettuccini
to taste, salt and pepper
8 oz. fresh California Avocado slices, fanned
4 oz. Roma tomatoes, diced
2 Tbsp. cilantro, chopped
2 oz. Monterey Jack cheese, grated
Guacamole (yields 2/3 cups):
7 oz. mashed fresh California Avocados
½ oz. fresh lime juice
¼ oz. cilantro, chopped
½ tsp. minced garlic
⅛ oz. jalapeno, stemmed, seeded, finely minced
½ tsp. kosher salt
¼ tsp. coarse ground pepper
For guacamole: Place lime juice, cilantro, garlic, jalapeno, salt and pepper into a bowl. Add avocado to bowl and mash with fork to combine all ingredients.
For pasta: Bring large pot of water to boil. Add fresh fettuccini and boil 3-4 minutes until al dente. Strain.
Meanwhile, heat oil in a pan over medium heat. Add garlic; saute for a minute. Deglaze pan with wine. Add cream and simmer to reduce by 20%. Add guacamole, cilantro and fettucini to pan. Season with salt and white pepper. Toss to combine.
To assemble: Mound pasta onto a plate. Garnish with fanned avocado, diced Roma tomatoes, chopped cilantro and the Monterey Jack cheese. Serve.