Hi, I’m Jane. Today, I’m gonna show you how to prepare fettuccine allalfredo con prosciutto di parma – a rachael ray recipe recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Fettuccine AllAlfredo con Prosciutto di Parma – A Rachael Ray Recipe Recipe
Fettuccine AllAlfredo con Prosciutto di Parma – A Rachael Ray Recipe is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Fettuccine AllAlfredo con Prosciutto di Parma – A Rachael Ray Recipe is something which I have loved my entire life.
To be with this recipe, we have to first prepare a few components. You can cook fettuccine allalfredo con prosciutto di parma – a rachael ray recipe using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Fettuccine AllAlfredo con Prosciutto di Parma – A Rachael Ray Recipe:
- Get Fettuccine
- Prepare Prosciutto di Parma
- Make ready Butter
- Get Half-and-half
- Take Parmigiana-Reggiano cheese
- Take Ground nutmeg
- Take Coursely ground Black pepper
- Take Course salt
Instructions to make Fettuccine AllAlfredo con Prosciutto di Parma – A Rachael Ray Recipe:
- 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.
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