Fettucine with Prosciutto Cream and Nutmeg
From hsfargis 16 years agoIngredients
- 3 TB butter shopping list
- prosciutto cut into narrow strips to measure 2/3 cup shopping list
- 1/2 cup heavy cream shopping list
- 1/4 tsp freshly grated nutmeg shopping list
- 1/3 cup freshly grated parmigiano-reggiano cheese shopping list
- fettuccine made as above or 10 oz. boxed shopping list
How to make it
- Put the butter and the prosciutto in a large skillet and turn on the heat to low. Lightly brown the prosciutto, stirring from time to time, being careful not to overcook it and dry it out.
- Add the cream and nutmeg and cook down the cream, stirring from time to time, reducing it by a third. Should you inadvertently reduce it more than you would have liked, stir in 2 or 3 tablespoons of pasta water. Turn off the heat until the pasta is cooked.
- When the fettuccine is done, drain and slide into the skillet with the sauce (reserve a few tablespoons of the cooking water; see above). Turn on the heat to medium and toss thoroughly. Add the grated Parmigiano, toss again, and serve promptly. Between the prosciutto and the cheese you most likely won't need to add any salt.
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