Fettucini Florentine

This Fettucini Florentine is a luxurious yet simple Italian-inspired dish that brings restaurant-quality flavor to your home kitchen. The sauce combines rich heavy cream, melted butter, and salty dried prosciutto with fresh chopped spinach for a vibrant green hue and earthy depth. As the cream reduces, it creates a velvety texture that clings beautifully to the pasta. A generous dusting of Parmesan cheese adds a sharp, savory finish that ties all the flavors together. This dish is perfect for a cozy weeknight dinner or a special date night in. It comes together quickly, making it an ideal choice when you want something satisfying and elegant without spending hours in the kitchen. Serve immediately while hot for the best experience.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 778.1

Description

This Fettucini Florentine is a luxurious yet simple Italian-inspired dish that brings restaurant-quality flavor to your home kitchen. The sauce combines rich heavy cream, melted butter, and salty dried prosciutto with fresh chopped spinach for a vibrant green hue and earthy depth. As the cream reduces, it creates a velvety texture that clings beautifully to the pasta. A generous dusting of Parmesan cheese adds a sharp, savory finish that ties all the flavors together. This dish is perfect for a cozy weeknight dinner or a special date night in. It comes together quickly, making it an ideal choice when you want something satisfying and elegant without spending hours in the kitchen. Serve immediately while hot for the best experience.

Ingredients

3 cup Heavy cream
3 tablespoon Butter
1/4 pound Dried prosciutto
1 1/2 cup Chopped spinach

Directions

1
Cook fettuccine pasta according to package directions until al dente; reserve 1/2 cup of pasta water before draining.
2
Heat butter in a large skillet over medium heat.
3
Add dried prosciutto and sautÃÂ© for 1 minute until slightly crisp.
4
Pour in heavy cream and bring to a gentle simmer.
5
Add chopped spinach and cook until wilted and the cream has reduced by half, coating the back of a spoon.
6
Stir in 1/2 cup Parmesan cheese and season with salt and pepper to taste.
7
Toss drained pasta with the sauce, adding reserved pasta water if needed to reach desired consistency.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 778.1kcal

% Daily Value *
Total Fat 76.3g118%
Saturated Fat 46.0g230%
Cholesterol 237.8mg80%
Sodium 621.6mg26%
Total Carbohydrate 8.1g3%
Dietary Fiber 2.0g8%
Sugars 4.9g
Protein 17.3g35%

* 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

The recipe yields enough sauce for 1 pound of pasta. If using fresh spinach, you may need to increase the quantity as it wilts down significantly.

For a vegetarian version, omit the prosciutto and add a pinch of nutmeg to the cream sauce.

Serve immediately with additional grated Parmesan and cracked black pepper on top.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream.

Keywords: fettuccine, florentine, spinach, cream sauce, prosciutto, parmesan, italian pasta, vegetarian option, easy dinner, comfort food, rich sauce, weeknight meal

Read it online: https://www.chefs-mate.com/recipe/fettucini-florentine/