Four Cheese Linguine With Prosciutto Recipes

FOUR CHEESE FETTUCCINE ALFREDO WITH PANCETTA, & PROSCIUTTO

Four Cheese Fettuccine Alfredo With Pancetta, & Prosciutto image

I won first place in two different Iron-Chef competitions with this savory and delicious take on classic fettuccine alfredo. This is my original recipe. I also made a complimentary perlini pasta with pesto and suggest a side vegetable of garlic Asparagus. You can see my recipes for both of these items.

Provided by Heather Moloian

Categories European

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 cup grated parmesan cheese
1/2 cup pecorino cheese
1/2 cup asiago cheese
1/2 cup romano cheese
salt & fresh ground pepper
fresh nutmeg
4 ounces fresh pancetta, small pieces
4 ounces fresh prosciutto
1 lb homemade fresh fettuccine

Steps:

Bring a large pot of water to boil. Meanwhile in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 tablespoons each of the 4 cheeses and whisk over low heat and season with salt and pepper to taste and a generous pinch of nutmeg. Set aside. Saute the pancetta and lightly sauté the procciutto in a skillet.
Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes. Drain.
Put the fettuccine pasta in a warmed large shallow dish. Pour on the sauce and sprinkle with 6 more tablespoons of the cheese. Serve all immediately on two sides of a dinner plate with the asparagus.
Garnish and add sides to your liking. Enjoy!

Nutrition Facts : Calories 980.3, Fat 64.8, SaturatedFat 39.2, Cholesterol 295, Sodium 787.9, Carbohydrate 66.8, Sugar 0.5, Protein 33.5

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