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Creamy prosciutto fettuccine Recipes
Prep Time
10
Minutes
Total Time
20
Minutes
Makes
1
Servings
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Recipe Name : Creamy prosciutto fettuccine
Country : United States
Rating :
Category : Home > Pasta > Fettucini
Chef : Dimitra Stais
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INGREDIENTS


100g dried fettuccine
2 thin slices prosciutto
10g (2 tsp) butter
1 small brown onion, halved, sliced
3 mushroom caps, sliced
125mls (1/2 cup) dry white wine
125mls (1/2 cup) thin cream
1 1/2 tbs grated Parmesan
Salt & ground black pepper, to taste
DIRECTION


Cook the fettuccine in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, return to the saucepan and cover to keep warm.

Meanwhile, preheat grill on high. Place the prosciutto under preheated grill and cook for 1 minute or until browned. Turn and grill for a further 30-60 seconds or until crisp (be careful it doesn't burn). Drain on paper towel. Cool and break into pieces.

Melt the butter in a medium frying pan over medium heat until foaming. Add the onion and cook for 2 minutes or until softened. Add the mushrooms and cook, stirring occasionally with a wooden spoon, for 2 minutes or until soft and beginning to brown.

Increase heat to high and add the wine. Bring to the boil and boil, uncovered, for 2 minutes. Add the cream and return to the boil. Reduce heat to medium-low and simmer, uncovered, for 4 minutes or until reduced and thickened slightly. Remove from heat, stir in the Parmesan and season with salt and pepper.

Add the sauce to the pasta and toss to combine. Place in a serving bowl, sprinkle with the prosciutto and serve.
NOTE:

Dry white wine is available in small 250ml sachets. You can use chicken stock if you prefer.

Tips:

Spaghetti, ravioli or tortellini are all good to use in this dish.

If you have some bacon handy, use it instead of the prosciutto. Bacon is a wonderful stand-by ingredient and freezes well. Wrap single rashers flat in plastic wrap, and freeze in a sealed freezer bag. Transfer from the freezer to the fridge about 2 hours before using, or defrost in the microwave.
SOURCE:

http://www.taste.com.au/recipes/10822/creamy+prosciutto+fettuccine