Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, fettuccine all'alfredo con prosciutto di parma – a rachael ray recipe. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe is something which I’ve loved my entire life. They are fine and they look wonderful.
Fettuccine all'Alfredo con Prosciutto di Parma. Fettuccine Alfredo becomes gourmet with figs and prosciutto added to the sauce for a quick and easy **Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
To begin with this particular recipe, we have to first prepare a few components. You can have fettuccine all'alfredo con prosciutto di parma – a rachael ray recipe using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe:
- Take 12 oz Fettuccine
- Get 1/3 lb Prosciutto di Parma
- Prepare 2 tbsp Butter
- Make ready 1 cup Half-and-half
- Prepare 1 cup Parmigiana-Reggiano cheese
- Get 2 pinch Ground nutmeg
- Get 1 Coursely ground Black pepper
- Get 1 pinch Course salt
We all love to share meals with our family and friends, which is why San Remo would like to share some delicious pasta recipes with you San Remo – Because we all want the best from our family. Storia DI alfredo DI lelio, creatore delle "Fettuccine all'alfredo" ("Fettuccine alfredo"), e della sua Il piatto delle "fettuccine" fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con "i baffi all'Umberto" ed i. This fettuccine alfredo will be your new favorite pasta recipe because it's easy to make and insanely delicious. Aside from the obvious inconvenience of making me go up a jean size, I love Fettuccine Alfredo because it allows me to clean my fridge out of all the miscellaneous Parmesan pieces.
Steps to make Fettuccine All'Alfredo 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.
Great, easy-to-make alfredo that's surprisingly not terrible in terms of calories. In fact, my wife thinks it's as good as many restaurant alfredos (which have, undoubtedly, significantly more calories and fat). Rachael Ray Magazine this link opens in a new tab. Return fettuccine to saucepan; add half-and-half, butter, and Parmesan cheese. Stir gently until fettuccine is well coated.
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