FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, AND CREAM

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Fettuccine With Prosciutto, Asparagus, and Cream image

Another recipe from my love of Italian. (I know Italian blood is in me somewhere even tho my parents deny it) A change from the ordinary. Serve with a green salad and bread

Provided by Southern Lady

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb asparagus
salt (to taste)
3 tablespoons butter
1/2 cup yellow onion, finely chopped
4 ounces prosciutto, cut into thin strips 1/8-inch
1 cup heavy cream
1/2 cup parmigiano-reggiano cheese, grated
1 lb fettuccine pasta
1 tablespoon salt

Steps:

  • Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet just enough water to cover the asparagus. Only a few minutes to cook tender.
  • RESERVE 1/2 cup of the water
  • When cool enough to handle, cut the asparagus into 1/4" lengths.
  • Pour 4 quarts of water into a large pot and place over a high heat (for pasta).
  • In a skillet over medium heat, melt the butter and add the onion, cooking until it softens and turns a rich golden color.
  • Stir in the sliced prosciutto and saute' until it has lost its raw color.
  • Add the asparagus, raise the heat to medium-high and cook until it is lightly browned.
  • Pour the reserved water in and cook until it has evaporated.
  • Stir in the cream and cook, stirring frequently, until it has reduced by half. At this time taste for any salt requirements. Remove skillet from heat and set aside.
  • When water for the pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop in the pasta all at once, stirring well.
  • When the pasta is cooked "al dente", drain it and toss it with the sauce, adding the grated cheese.
  • Serve immediately.
  • NOTE: Also good with: penne, fusilli corti, garganelli.

Nutrition Facts : Calories 671.2, Fat 36.1, SaturatedFat 21.3, Cholesterol 194.5, Sodium 2035.7, Carbohydrate 68.5, Fiber 1.4, Sugar 1.7, Protein 19.5

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