Directions:
- Cook fettuccine in plenty of boiling, salted water until almost al dente. Remove 1 cup of the water the fettucine has cooked in and drain the rest away.
- Meanwhile saute prosciutto and garlic in butter.
- Add cheese and stir to melt.
- Slowly whisk in cream and egg yolks.
- Continue stirring until thickened.
- Toss sauce with fettucine; add lots of freshly grated pepper to taste and steep pasta in sauce, covered, for 2-3 minutes before serving. Check to see how 'creamy' the pasta is, if it needs to be 'saucier' add some of the retained water from cooking the pasta until the sauce reaches the consistency you like.
- Give the fettucine a toss again and taste to see if it needs a bit more parmesan.
- Serve either on individual plates or one large serving platter.
- Either way, sprinkle generously with fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.43 Kcal (2292 kJ) | ||
| Calories from fat | 265.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.45g | 45% | |
|---|---|---|---|
| Cholesterol | 181.33mg | 60% | |
| Sodium | 1217.08mg | 51% | |
| Potassium | 228.92mg | 5% | |
| Total Carbs | 44.58g | 15% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 26.32g | 53% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2.1mg | 12% | |
| Calcium | 228mg | 23% | |
| Amount Per 100 g | |||
| Calories | 291.44 Kcal (1220 kJ) | ||
| Calories from fat | 141.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.68g | 45% | |
|---|---|---|---|
| Cholesterol | 96.54mg | 60% | |
| Sodium | 647.96mg | 51% | |
| Potassium | 121.87mg | 5% | |
| Total Carbs | 23.73g | 15% | |
| Sugars | 0.49g | 4% | |
| Dietary Fiber | 1.21g | 9% | |
| Protein | 14.01g | 53% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.1mg | 12% | |
| Calcium | 121.4mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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