If you’re looking for relatively simple meals for you, your friends or family, pasta recipes can be a quick and easy solution. Because of their long shelf lives and inherent nutritional value, dried pastas are great ingredients to keep on hand. Preparation is usually simple, so you don't have to pull out every obscure pot and pan in the kitchen.
With the addition of a few fresh ingredients, you can create a variety of dishes on a relatively low budget. When you’re in the mood for a flavorful, Italian meal, you don’t have to go out to an expensive restaurant. Just break out the pasta and get cooking.
This easy-to-make Prosciutto and Fettuccine Alfredo recipe features a delectable Parmesan cheese sauce. It’s a big hit among even the pickiest of eaters. Forget the jar and sauce packets. For an extra bit of flare and very little effort, you can make your own sauce and really impress your friends and family. Then, rest assured knowing that your loved ones are eating a balanced meal free of preservatives or fillers.
Prosciutto with Creamy Fettuccine Alfredo Recipe
4 cloves of garlic, minced
1/4 medium onion, diced
1 pound asparagus
2 oz prosciutto
4 tbsp butter
2 tbsp olive oil
8 oz heavy cream
½ cup shredded Parmesan cheese
½ tsp salt
½ tsp pepper
1-pound box fettuccine pasta
Rinse the asparagus spears, and chop them into 1-inch pieces. Discard any excessively woody portions of the stem. Slice the prosciutto into small strips.
Cover a large pot full of water, and set to boil. Once the water comes to a rolling boil, cook the fettuccine noodles for about nine minutes until al dente or according to box instructions. Strain the pasta and toss with olive oil, then set aside.
Meanwhile, melt the butter into the olive oil in a large skillet on medium heat. Add in the onions, and cook for two minutes until translucent, stirring occasionally. Saute the garlic in the skillet. Do not let the butter brown.
Next, stir in the sliced prosciutto and cook for two minutes until it becomes aromatic and crisp on the edges. Add in the asparagus pieces, and cook for another five minutes until the asparagus is tender.
Slowly pour the cream into the skillet, and bring to a boil. Reduce heat to low, and add in the shredded Parmesan a bit at a time. You should have a rich, thick cream sauce. Stir in the salt and pepper, and add more cheese or seasonings to taste.
To serve, place a helping of fettuccine into a shallow bowl. Ladle the sauce over the pasta. The creamy asparagus and prosciutto sauce will settle onto the pasta. Your friends and family will love this savory, satisfying dish that’s just filling enough to make them go back for more.