This elegant yet simple Fettuccine Al Prosciutto delivers a luxurious dining experience with minimal effort. The dish relies on the high-quality flavor of cured prosciutto, rendered butter, and sharp Parmigiano-Reggiano to create a rich, silky sauce that clings to every strand of fresh pasta. The subtle sweetness of sautéed onion balances the saltiness of the meat, while fresh black pepper adds a necessary bite. Perfect for a romantic weeknight dinner or a sophisticated lunch, this recipe comes together in under 30 minutes. It highlights the importance of fresh ingredients and proper pasta cooking technique, resulting in a comforting, restaurant-quality meal that feels both indulgent and effortless.
Fettuccine Al Prosciutto
Description
This elegant yet simple Fettuccine Al Prosciutto delivers a luxurious dining experience with minimal effort. The dish relies on the high-quality flavor of cured prosciutto, rendered butter, and sharp Parmigiano-Reggiano to create a rich, silky sauce that clings to every strand of fresh pasta. The subtle sweetness of saut&# 195;©ed onion balances the saltiness of the meat, while fresh black pepper adds a necessary bite. Perfect for a romantic weeknight dinner or a sophisticated lunch, this recipe comes together in under 30 minutes. It highlights the importance of fresh ingredients and proper pasta cooking technique, resulting in a comforting, restaurant-quality meal that feels both indulgent and effortless.Ingredients
Directions
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Separate the fat from the lean meat of the prosciutto.
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Coarsely chop the prosciutto fat and cut the lean meat into 1/2-inch squares.
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Melt the butter in a large skillet over medium heat.
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Add the minced onion and chopped prosciutto fat; sauté for 5 minutes until softened.
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Add the prosciutto squares and sauté for 2 to 3 minutes until heated through.
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Remove the skillet from the heat and season with a pinch of salt and generous black pepper.
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Using a slotted spoon, remove half of the prosciutto mixture from the skillet and set aside for garnish.
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Bring a large pot of salted water to a boil and cook the fresh fettuccine for 1 to 2 minutes until al dente.
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Drain the pasta in a colander, leaving it slightly moist.
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Transfer the hot fettuccine directly into the skillet with the remaining prosciutto mixture.
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Toss the pasta thoroughly to coat it in the butter and prosciutto juices.
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Add the grated Parmesan cheese and more black pepper, tossing again until well combined.
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Divide among serving bowls and top with the reserved prosciutto mixture.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1062.0kcal
- % Daily Value *
- Total Fat 91.5g141%
- Saturated Fat 54.5g273%
- Cholesterol 297.5mg100%
- Sodium 3085.3mg129%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.1g1%
- Sugars 0.7g
- Protein 58.0g116%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If your prosciutto has very little fat, increase the amount of butter by 1 to 2 tablespoons to ensure enough sauce for the pasta.
Fresh fettuccine cooks much faster than dried pasta. If using dried fettuccine, follow the package instructions for cooking time, usually around 8-10 minutes.
Be careful with salting the pasta water and the dish itself, as prosciutto and Parmesan are both high in sodium. Taste before adding extra salt.
For extra richness, you can reserve a small cup of the pasta cooking water and add a splash to the skillet while tossing to create a creamier emulsion.
