Fettuccine Alfredo - with Crispy Prosciutto

 

Serves 2
as a main course 

or 4 as a side dish 

Ingredients: 

1 lb or 375g of Fettuccine Pasta *

6 TBS butter 

1 Garlic clove (minced or pressed) 

1 1/2 cups of heavy cream (35% whipping cream)

1 1/4 cups of grated parmesan cheese 

1/4 tsp pepper 

salt (as needed after tasting) 

2 TBS fresh Italian Parsley, chopped 

3 strips of Prosciutto, sautéed and chopped

Instructions: 

* You can used dried or fresh pasta. The fresh pasta cooks very quickly in 4-6 minutes and the dried will take longer. 

1) In a large pot, boil the water till you see a rapid boil. Add salt. Once it is boiling, turn the heat down to medium high, add the fettuccine and cook according to package directions. 

2) Heat a non-stick frying pan on medium-high and add a little oil. Lay the prosciutto slices down in a single layer and fry till crisp. Turn once. Remove. Let cool and chop into diced pieces. Reserve. 

3) In a large skillet or pan, heat the butter over medium heat. Add the minced garlic and cook for 1-2 minutes. Stir in the heavy cream. 

4) Let the heavy cream reduce by simmering on med-low for 5-8 minutes. Stir occasionally. Then add 1/2 cup of the grated parmesan to the pan and whisk till smooth and the cheese has melted. 

5) Drain the fettuccine and save some of the pasta water (about 1/2 cup). It can be used to make the sauce a bit thinner of if is a bit dry. 

6) Toss the noodles in the saucepan and add another 1/2 cup of the parmesan cheese.  Add a bit of the pasta water if the sauce is too thick. 

7) Serve in pasta bowls with a fork and spoon to twirl. Sprinkle the chopped parsley and chopped prosciutto on each serving. Serve remaining 1/4 cup of grated parmesan in a bowl for guests to add.  

Salt & pepper as needed. 

Recipe adapted from Modern Honey