1/6/2006
Fettuccine Alfredo with Prosciutto
Adapted by George from the Italian Cooking Encyclopedia's "Fettuccine with Ham and Cream (Fettuccine con prosciutto)", p. 240, and "Pasta with Cream and Parmesan (Pasta Alfredo)", p. 242

2 tbsp butter
4 oz prosciutto (or ham) (cut the fat off of the prosciutto, and cut both the fat and the ham into roughly 1/2 inch squares)
2 shallots (very finely chopped)
pepper
1 c heavy cream
12 oz fettuccine
2 tbsp fresh finely chopped parsley (optional)
1/2 - 3/4 c freshly grated parmesan cheese
baby spinach, to serve with the dish for mopping up the sauce

You want the ham mixture to be finished cooking before the fettuccine, but not too long.

Cook the fettuccine as directed on the box in a large pot, in slightly salted water.  It takes about 12 minutes.

To make the ham mixture:

Melt the butter in a medium-small frying pan on medium.  Add shallots and the ham *fat*, and increase the heat a little.  Cook until the shallots are golden.

Add the ham to the frying pan, and pepper.  Cook for 2 more minutes.

Add the heavy cream to the frying pan, and get it pretty hot.  Now the mixture is ready to be dumped over the noodles.  If the noodles aren't ready yet, let it sit on very low heat while the noodles are finishing.

Drain the noodles, and put back into the pot.  Sprinkle the parmesan cheese and parsley over the top, and then dump the ham and cream mixture over everything to encourage the cheese to melt.  Mix well.

Probably serves four.  The book recommends using this as a "small supper" or "elegant first course".



"halved", perfect for big servings for chris and i

1 tbsp butter
2 oz prosciutto
onion & garlic representing 1 shallot
pepper
1/2 c heavy cream
8 oz fettuccine
1 tbsp parsley
< 1/2 c parmesan