Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe
My kids didn't like the prosciutto ("it's too salty, Mom"), so I usually used deli ham instead.
Find Parmigiano-Reggiano cheese in the deli cheese section. It's somewhat expensive.
Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe
My kids didn't like the prosciutto ("it's too salty, Mom"), so I usually used deli ham instead.
Find Parmigiano-Reggiano cheese in the deli cheese section. It's somewhat expensive.
Cooking Instructions
- 1
Bring a pot of salted water to a rolling for the pasta and cook to package directions for al dente pasta.
- 2
Slice prosciutto or ham into thin strips. Separate ham ribbons and loosely pile them up and set aside.
- 3
Preheat a large skillet over moderate heat. Add butter to skillet 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 skillet. Toss pasta until sauce coats noodles evenly. Add prosciutto ribbons and toss again.
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