Fettuccine All'Alfredo Con Prosciutto Di Parma

Serves: 6

Imelda VonRueden

1 January 1970

Based on User reviews:

49

Spice

46

Sweetness

47

Sourness

39 mins

Prep time (avg)

4.2

Difficulty

Ingredients:

2 tbsps

Butter

1.25 cups

Half-And-Half

1 cup

Parmigiano (3 healthy handfuls grated -reggiano)

2

Ground Nutmegs (pinches)

1

Coarse Ground Black Pepper

1

Coarse Salt (a pinch)

Directions:

1

Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta

2

Slice prosciutto ham into thin strips across

3

Separate ham ribbons and loosely pile them up and set aside

4

Preheat a large skillet over moderate heat

5

Drain the pasta

6

Add the butter to the pan and melt

7

Add half-and-half to the melted butter

8

Stirring constantly, add cheese and cook sauce 1 minute

9

Season with nutmeg, pepper, and a pinch of salt

10

Turn off heat under sauce and add pasta to the skillet

11

Toss pasta until sauce coats the noodles evenly

12

Add prosciutto ribbons and toss to evenly distribute them

13

Mangia!