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Goat Milk Fettuccine with Spicy Corn Fritters + Sweet Nectarine.

I thought it would be really fun to switch things up a bit and try a little different approach to the classic fettuccine.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 Servings
Calories: 732kcal


Corn Fritters


  • 1 pound fettuccine
  • 4 tablespoons butter
  • 4 ounces cream cheese softened
  • 4 ounces goats cheese
  • 2-3 cups whole goats milk may also sub whole milk or cream in a pinch
  • 1 cup manchego cheese shredded
  • salt and pepper to taste
  • pinch of nutmeg
  • pinch of crushed red pepper
  • 1/4 cup fresh basil chopped
  • 2 ripe nectarines sliced thin, for topping (optional)
  • fresh cherry tomatoes basil and parsley, for serving


  • To make the corn fritters, add the flour, baking powder, chili powder, salt, pepper and milk to a bowl. Stir until combined. Fold in the corn and jalapeno. It should be the consistency of a very thick pancake batter, if needed add a tablespoon more of milk. Preheat the oven to 300 degrees F.
  • Add oil to a large saucepan and heat over medium high heat. When the oil is hot add about 1-2 teaspoons of batter to the pot. Fry for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Keep the fritters warm in the oven until the pasta is ready.
  • To make the fettuccine, bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside. Heat a large skillet with high sides over medium-high heat, add the butter, goat's milk, cream cheese and goat's cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the manchego cheese, basil, crushed red pepper, pepper, salt and nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta to the sauce and toss well, cook another 1-2 minutes to warm through. Remove from the heat. The sauce with thicken and coat the pasta a bit easier as it cools. Serve warm with corn fritters, slices of nectarines, tomatoes, basil and more cheese! Dig in!


Calories: 732kcal | Carbohydrates: 78g | Protein: 26g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 144mg | Sodium: 527mg | Potassium: 537mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1350IU | Vitamin C: 7.4mg | Calcium: 428mg | Iron: 2.9mg