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To make an unforgettable Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe, here are the ingridients required:
- Provide 12 oz of Fettuccine.
- You need 1/3 lb of Prosciutto di Parma.
- Get 2 tbsp of Butter.
- Use 1 cup of Half-and-half.
- You need 1 cup of Parmigiana-Reggiano cheese.
- Prepare 2 pinch of Ground nutmeg.
- You need 1 of Coursely ground Black pepper.
- Use 1 pinch of Course salt.
After readying the ingridients, next you are ready to make your tasty Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe by following the procedures below:
- Bring a pot of salted water to a rolling for the pasta and cook to package directions for al dente pasta..
- Slice prosciutto or ham into thin strips. Separate ham ribbons and loosely pile them up and set aside..
- 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..
Recipe : Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe
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