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Ингредиенты
- 1 pkt egg fettuccine - (12 ounce)
- 1/3 lb prosciutto di Parma
- 2 Tbsp. butter
- 1 c. half-and-half - (to 1 1/4)
- 1 c. grated Parmigiano-Reggiano (3 healthy handfuls)
- 2 pch grnd nutmeg (or possibly abt 1/4 tspn freshly-grated nutmeg) Coarsely-grnd black pepper to taste
- 1 pch coarse salt
Инструкции
- Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
- Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
- Preheat a large skillet over moderate heat. Drain the pasta. Add in the butter to the pan and heat. Add in half-and-half to the melted butter. Stirring constantly, add in cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a healthy pinch of salt. Turn off heat under sauce and add in pasta to the skillet. Toss pasta till sauce coats the noodles proportionately. Add in prosciutto ribbons and toss to proportionately distribute them. Mangia!
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 209 | |
| Calories from Fat 159 | 76% |
| Total Fat 17.99g | 22% |
| Saturated Fat 11.34g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 425mg | 18% |
| Potassium 100mg | 3% |
| Total Carbs 3.39g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.34g | 0% |
| Protein 9.02g | 14% |
