FETTUCCINE ALL'ALFREDO CON PROSCIUTTO DI PARMA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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!
PASTA WITH PROSCIUTTO AND PEAS
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
- Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
- Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
FOUR CHEESE FETTUCCINE ALFREDO WITH PANCETTA, & PROSCIUTTO
I won first place in two different Iron-Chef competitions with this savory and delicious take on classic fettuccine alfredo. This is my original recipe. I also made a complimentary perlini pasta with pesto and suggest a side vegetable of garlic Asparagus. You can see my recipes for both of these items.
Provided by Heather Moloian
Categories European
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil. Meanwhile in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 tablespoons each of the 4 cheeses and whisk over low heat and season with salt and pepper to taste and a generous pinch of nutmeg. Set aside. Saute the pancetta and lightly sauté the procciutto in a skillet.
- Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes. Drain.
- Put the fettuccine pasta in a warmed large shallow dish. Pour on the sauce and sprinkle with 6 more tablespoons of the cheese. Serve all immediately on two sides of a dinner plate with the asparagus.
- Garnish and add sides to your liking. Enjoy!
Nutrition Facts : Calories 980.3, Fat 64.8, SaturatedFat 39.2, Cholesterol 295, Sodium 787.9, Carbohydrate 66.8, Sugar 0.5, Protein 33.5
FETTUCCINE WITH PROSCIUTTO, PEAS AND LEMON-CHIVE SAUCE
Categories Pasta Kid-Friendly Quick & Easy Lemon Pea Spring Prosciutto Chive Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Add peas; cook 30 seconds. Drain, reserving 1/2 cup pasta cooking water. Return pasta and peas to pot. Add cream, chives, lemon juice and lemon peel to pasta. Toss over medium heat to coat, adding reserved pasta water by tablespoonfuls if dry, about 1 minute. Mix in prosciutto; season with salt and pepper.
FETTUCCINE WITH CREAM PROSCIUTTO AND PEAS
Make and share this Fettuccine With Cream Prosciutto and Peas recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large frying pan, melt butter over medium heat. Add cream and bring to a boil. Cook 3 minutes to thicken, being careful not to boil over.
- Add peas and prosciutto and cook 1-2 minutes. Remove from heat and stir in 2 tablespoons Parmesan.
- Meanwhile, cook fettuccini. Drain.
- Toss pasta with sauce. Top with remaining Parmesan to serve.
Nutrition Facts : Calories 824.4, Fat 50.8, SaturatedFat 30.4, Cholesterol 246.7, Sodium 357.2, Carbohydrate 71.4, Fiber 2.2, Sugar 2.6, Protein 21.8
FETTUCCINE ALFREDO CON PROSCIUTTO
Rich and decadent. You'll never want for a better alfredo sauce. (in my humble opinion).The variations on this sauce are tremendous, see following directions. My Italian brother-in-law even highly recommends!
Provided by Billy Starr
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- The cheese selected here are of the best quality. It's your main ingredient of the sauce, try not to cheat. Parmesean/Romano cheese in a can does not melt at all, because of additives. Highly not recommended.
- Boil water for pasta, cooking until al-dente.
- Slice prosciutto into squares.
- Fine Dice Shallots.
- Grate Cheeses.
- Melt butter in a generous sized cooking pan (pan with sides) on low heat. Add shallots and cook till tender/translucent. Add salt and pepper to taste (remember there's alot of salt in these cheeses.) Add heavy cream, stirring constantly until the cream almost boils. Remove from heat. Add drained pasta into pan with cheeses. Stir until you've found decadence in a pan!
- Soon as I can I'll post a picture, but with green pasta, use a white or cream colored serving dish and garnish with parsley and a few ribbons of parmasean cheese! Bon appetito! (cooking time depends really on your pasta choice).
- Variations:.
- For example, skip proscuitto and cook shrimp in sauce before adding pasta and cheese. OMG! Add cooked diced chicken breast. Try pancetta or bacon instead of prosciutto. Use with tortellini? Add Mozarella cheese on top of individual servings and bake it under a 450* pre-heated oven for 10-15 min until mozarella is melted and just starting to brown.
Nutrition Facts : Calories 632.7, Fat 34.6, SaturatedFat 20.3, Cholesterol 170.7, Sodium 287.4, Carbohydrate 64.2, Fiber 2.8, Sugar 1.7, Protein 17.2
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FETTUCCINE ALFREDO WITH PEAS AND PROSCIUTTO RECIPE
From sunset.com
4/5 (2)Estimated Reading Time 50 secsServings 4Calories 619 per serving
- In a 5- to 6-quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.
- In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.
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