Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fettuccine all'alfredo con prosciutto di parma – a rachael ray recipe. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook fettuccine all'alfredo con prosciutto di parma – a rachael ray recipe using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe:
- Make ready 12 oz Fettuccine
- Take 1/3 lb Prosciutto di Parma
- Get 2 tbsp Butter
- Take 1 cup Half-and-half
- Prepare 1 cup Parmigiana-Reggiano cheese
- Prepare 2 pinch Ground nutmeg
- Prepare 1 Coursely ground Black pepper
- Take 1 pinch Course salt
Instructions to make Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe:
- 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.
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