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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Southern Living Apr 2012 Ingredients:
1 (9 ounce) package refrigerated fettuccine |
3/4 cup chopped country ham |
2 tablespoons olive oil |
2 shallots, thinly sliced |
2 garlic cloves, pressed |
2 pasteurized egg yolks |
1/2 cup freshly shredded parmesan cheese |
3 tablespoons chopped fresh chives |
3 tablespoons chopped fresh parsley |
1/2 teaspoon freshly cracked pepper |
Directions:
1. Cook pasta according to package directions; drain, reserving 1 1/2 cups hot pasta water.
2. Cook ham in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until crisp. Remove ham, reserving drippings in skillet. Drain on paper towels.
3. Sauté shallots in hot drippings 3 to 4 minutes or until tender. Stir in garlic; sauté 1 minute. Add reserved pasta water to shallots and garlic; bring to boil.
4. Stir in hot cooked pasta, and remove from heat. Stir in egg yolks, 1 at a time.
5. Reduce heat to medium, and cook, stirring constantly, 2 to 3 minutes or until creamy. Remove from heat; add cooked ham, Parmesan cheese, and remaining ingredients.
6. Sprinkle with additional Parmesan cheese, if desired. Serve immediately.
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