Fettuccine All'Alfredo Con Prosciutto Di Parma

Recipe Ingredients

1		Egg fettuccine - (12 oz)
1/3 lb	151g / 5.3oz	Prosciutto di Parma
2 tablespoons	30ml	Butter
1 cup	237ml	Half-and-half - (to 1 1/4)
1 cup	198g / 7oz	Grated Parmigiano-Reggiano
		= (3 healthy handfuls)
2		Ground nutmeg
		= (or abt 1/4 tspn freshly-grated nutmeg)
		Coarsely-ground black pepper - to taste
1		Coarse salt

Recipe Instructions

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

Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.

Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B03) - from the TV FOOD NETWORK

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