FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
FETTUCCINE WITH PROSCIUTTO, TOMATOES, AND CREAM
Categories Milk/Cream Cheese Dairy Garlic Herb Pasta Pork Tomato Sauté Quick & Easy High Fiber Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
- Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.
FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, AND CREAM
Another recipe from my love of Italian. (I know Italian blood is in me somewhere even tho my parents deny it) A change from the ordinary. Serve with a green salad and bread
Provided by Southern Lady
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet just enough water to cover the asparagus. Only a few minutes to cook tender.
- RESERVE 1/2 cup of the water
- When cool enough to handle, cut the asparagus into 1/4" lengths.
- Pour 4 quarts of water into a large pot and place over a high heat (for pasta).
- In a skillet over medium heat, melt the butter and add the onion, cooking until it softens and turns a rich golden color.
- Stir in the sliced prosciutto and saute' until it has lost its raw color.
- Add the asparagus, raise the heat to medium-high and cook until it is lightly browned.
- Pour the reserved water in and cook until it has evaporated.
- Stir in the cream and cook, stirring frequently, until it has reduced by half. At this time taste for any salt requirements. Remove skillet from heat and set aside.
- When water for the pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop in the pasta all at once, stirring well.
- When the pasta is cooked "al dente", drain it and toss it with the sauce, adding the grated cheese.
- Serve immediately.
- NOTE: Also good with: penne, fusilli corti, garganelli.
Nutrition Facts : Calories 671.2, Fat 36.1, SaturatedFat 21.3, Cholesterol 194.5, Sodium 2035.7, Carbohydrate 68.5, Fiber 1.4, Sugar 1.7, Protein 19.5
FETTUCINE WITH PROSCIUTTO AND SAGE CREAM
Make and share this Fettucine With Prosciutto and Sage Cream recipe from Food.com.
Provided by Chris Reynolds
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Cut across prosciutto to form thin strips. Cut sage leaves into thin strips.
- Preheat a saute pan on medium-high with oil. Add mushrooms and cook 2-3 minutes until lightly browned. Add the red peppers and chicken strips, cook until chicken is no longer pink.
- Reduce heat to medium low. Stir in broth and Alfredo sauce. Simmer 3-4 minutes or until mixture has thickened. Stir in pasta, prosciutto, sage, and 1/4 tsp pepper. Top with shredded Parmesan cheese.
Nutrition Facts : Calories 401.8, Fat 16.7, SaturatedFat 4.1, Cholesterol 89.3, Sodium 187, Carbohydrate 36.6, Fiber 0.9, Sugar 1.9, Protein 27.1
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