Fettuccine Al Prosciutto

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;Â©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.

Cooking Method: Boiling, Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1062.0

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;Â©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

6 ounce Prosciutto
4 ounce Butter
2 tablespoon Minced onion
1 pound Fresh fettuccine
2/3 cup Freshly grated Parmesan cheese
Salt
Freshly ground black pepper

Directions

1
Separate the fat from the lean meat of the prosciutto.
2
Coarsely chop the prosciutto fat and cut the lean meat into 1/2-inch squares.
3
Melt the butter in a large skillet over medium heat.
4
Add the minced onion and chopped prosciutto fat; sautÃÂ© for 5 minutes until softened.
5
Add the prosciutto squares and sautÃÂ© for 2 to 3 minutes until heated through.
6
Remove the skillet from the heat and season with a pinch of salt and generous black pepper.
7
Using a slotted spoon, remove half of the prosciutto mixture from the skillet and set aside for garnish.
8
Bring a large pot of salted water to a boil and cook the fresh fettuccine for 1 to 2 minutes until al dente.
9
Drain the pasta in a colander, leaving it slightly moist.
10
Transfer the hot fettuccine directly into the skillet with the remaining prosciutto mixture.
11
Toss the pasta thoroughly to coat it in the butter and prosciutto juices.
12
Add the grated Parmesan cheese and more black pepper, tossing again until well combined.
13
Divide among serving bowls and top with the reserved prosciutto mixture.
14
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.

Keywords: fettuccine, prosciutto, italian, pasta, butter, parmesan, quick, dinner, easy, comfort food, onion, fresh pasta

Read it online: https://www.chefs-mate.com/recipe/fettuccine-al-prosciutto-2/