Recommendation to Serving Tasty Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe
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We hope you got insight from reading it, now let's go back to fettuccine all'alfredo con prosciutto di parma -- a rachael ray recipe recipe. You can cook fettuccine all'alfredo con prosciutto di parma -- a rachael ray recipe using 8 ingredients and 3 steps. Here is how you cook that.
To prepare an unforgettable Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe, here are the components required:
- Prepare 12 oz of Fettuccine.
- You need 1/3 lb of Prosciutto di Parma.
- Use 2 tbsp of Butter.
- Provide 1 cup of Half-and-half.
- You need 1 cup of Parmigiana-Reggiano cheese.
- Use 2 pinch of Ground nutmeg.
- You need 1 of Coursely ground Black pepper.
- You need 1 pinch of Course salt.
After readying the materials, now you are good to cook your appetizing Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe by following the guidances on this section:
- Bring a pot of salted water to a rolling for the pasta and cook to package directions for al dente pasta..
- Slice prosciutto or ham into thin strips. Separate ham ribbons and loosely pile them up and set aside..
- Preheat a large skillet over moderate heat. Add butter to skillet and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to skillet. Toss pasta until sauce coats noodles evenly. Add prosciutto ribbons and toss again..
Recipe : Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe
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step by step to make Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe
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