Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe
Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fettuccine all'alfredo con prosciutto di parma – a rachael ray recipe. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook fettuccine all'alfredo 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 All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe:
  1. Take 12 oz Fettuccine
  2. Take 1/3 lb Prosciutto di Parma
  3. Take 2 tbsp Butter
  4. Take 1 cup Half-and-half
  5. Take 1 cup Parmigiana-Reggiano cheese
  6. Take 2 pinch Ground nutmeg
  7. Take 1 Coursely ground Black pepper
  8. Take 1 pinch Course salt
Instructions to make Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe:
  1. Bring a pot of salted water to a rolling for the pasta and cook to package directions for al dente pasta.
  2. Slice prosciutto or ham into thin strips. Separate ham ribbons and loosely pile them up and set aside.
  3. 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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