Fettuccine Allalfredo Con Prosciutto Di Parma Food

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FETTUCCINE ALFREDO CON PROSCIUTTO



Fettuccine Alfredo Con Prosciutto image

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

4 ounces prosciutto di Parma
1/4 cup butter
2 large shallots
3/4 cup heavy cream
1/2 cup parmigiano-reggiano cheese
1/2 cup pecorino romano cheese
12 ounces fettuccine (even better Spinach Fettucine)
salt and pepper (To taste. Using white pepper will slightly alter the taste from Black and you won't have black dots )
parsley (to garnish)

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

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

FOUR CHEESE FETTUCCINE ALFREDO WITH PANCETTA, & PROSCIUTTO



Four Cheese Fettuccine Alfredo With Pancetta, & Prosciutto image

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

1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 cup grated parmesan cheese
1/2 cup pecorino cheese
1/2 cup asiago cheese
1/2 cup romano cheese
salt & fresh ground pepper
fresh nutmeg
4 ounces fresh pancetta, small pieces
4 ounces fresh prosciutto
1 lb homemade fresh fettuccine

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

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