Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe

Name: Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz Fettuccine; 1/3 lb Prosciutto di Parma; 2 tbsp Butter; 1 cup Half-and-half; 1 cup Parmigiana-Reggiano cheese; 2 pinch Ground nutmeg; 1 Coursely ground Black pepper; 1 pinch Course salt

Janet Arthur Farmer @JanetFarmer915

Madison, WV

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.

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.

Janet Arthur Farmer @JanetFarmer915

Madison, WV

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.

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.

Saved

Ingredients

4 servings

12 ozFettuccine
1/3 lbProsciutto di Parma
2 tbspButter
1 cupHalf-and-half
1 cupParmigiana-Reggiano cheese
2 pinchGround nutmeg
1Coursely ground Black pepper
1 pinchCourse salt

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Steps

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.