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Fettuccine Al Prosciutto

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  • 6 oz Prosciutto
  • 4 oz Butter
  • 2 tb Minced onion
  • Salt
  • Freshly ground black pepper
  • 1 lb Fresh fettuccine
  • 2/3 c Freshly grated Parmesan


SEPARATE FAT AND LEAN parts of prosciutto. Chop fat coarsely; cut lean into 1/2-inch squares. (If prosciutto has little or no fat, simply increase butter by 1 to 2 tablespoons.) Melt butter in a skillet. Add onion and prosciutto fat and saute 5 minutes. Add prosciutto squares and saute 2 to 3 minutes. Off heat, salt very lightly and pepper generously. With a slotted spoon, remove half the prosciutto and reserve. Boil the fettuccine in a large quantity of salted water 1-2 minutes, until al dente. Drain in a colander but not too thoroughly: leave them a little moist. Transfer fettuccine to a heated serving bowl. Toss with entire contents of saute pan. Add grated cheese and more freshly ground pepper, and toss again. Strew reserved prosciutto on top and serve at once.
From Gemini's MASSIVE MealMaster collection at