Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe
Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have fettuccine all'alfredo con prosciutto di parma – a rachael ray recipe using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe:
  1. Make ready 12 oz Fettuccine
  2. Make ready 1/3 lb Prosciutto di Parma
  3. Get 2 tbsp Butter
  4. Prepare 1 cup Half-and-half
  5. Make ready 1 cup Parmigiana-Reggiano cheese
  6. Take 2 pinch Ground nutmeg
  7. Make ready 1 Coursely ground Black pepper
  8. Take 1 pinch Course salt
Instructions to make Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe:
  1. Bring a pot of salted water to a rolling for the pasta and cook to package directions for al dente pasta.
  2. Slice prosciutto or ham into thin strips. Separate ham ribbons and loosely pile them up and set aside.
  3. 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.

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