Fettuccine with prosciutto and creamThis is a delicious and simple dish to make, not too different from spaghetti carbonara.
Adapted from a recipe in Claudia Roden's The Good Food Of Italy: Region By Region |
Margarita's International Recipes
Fettucine con Prosciutto di Parma e Panna Fettuccine with prosciutto and cream
This is a delicious and simple dish to make, not too different from spaghetti carbonara.
Fettuccine with prosciutto and cream
Ingredients
- 1 3/4 cups heavy cream
- 1/4 lb prosciutto, chopped
- 1 1/2 cups grated Parmesan cheese, divided
- 2 egg yolks
- 1 lb fetuccini
Instructions
Combine the cream, the prosciutto, 3/4 cup Parmesan cheese and egg yolks in a large metal or glass bowl.
Set a pot of water to boil, large enough to fit the other bowl. Place the bowl on the boiling pot and heat up the sauce.
Meanwhile cook the fetuccini in salted water. Drain, add to the sauce and mix well.
Serve with the remaining 3/4 cup of Parmesan.
Adapted from a recipe in Claudia Roden's The Good Food Of Italy: Region By Region
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