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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  • hsfargis 10 years ago
    Ooohhh I will have to try that!! Thanks for the tip!
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  • czathy 10 years ago
    This is delicious! It's not too heavy tasting. The second time I made it, I added shrimp and scallops and it tasted like it was made in a restaurant.
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