Loni Anderson's Fettuccine

Recipe Ingredients

1 lb	454g / 16oz	Fettuccine
1		Whipping cream or half and - half
1/4 lb	113g / 4oz	Lean prosciutto or baked ham - cut in thin slices
2 oz	56g	Butter
1/4 teaspoon	1.3ml	Sage - crushed
1/8 teaspoon	0.6ml	Red pepper - optional
1/3 cup	78ml	Marsala wine
1/4 cup	59ml	-- ¥
1/2 cup	73g / 2.6oz	Parmesan cheese

Recipe Instructions

Fill spaghetti pot 3/4 full of water and add 1 tsp. salt. Bring to boil. While waiting for water to boil, melt butter in large pan, then add prosciutto or ham and sauteefor about 4 minutes. Add spices and Marsala and mix thorougly, allowing liquid to evaporate just a little. Lower the heat to simmer. When water boils, add fettuccine. Bring water back to boil and cook 6 to 8 minutes, making sure fettuccine doesn't get too soggy. When fettuccine is boiling, add cream to sauce, stirring constantly and bringing sauce to a boil so mixture thickens enough to coat fettucine. Drain fettuccine, but do not rinse. Add to sauce, then add Parmesan cheese and toss together until sauce and cheese coat each strand of fettuccine. Turn onto large platter and serve with salad and red wine.

Source:
Shape - May 1995

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