Fettuccine With Prosciutto, Tomatoes, and Cream |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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If you like, you can substitute pancetta for the prosciutto Ingredients:
1 lb fettuccine |
3 tablespoons olive oil, divided |
6 ounces thinly sliced prosciutto, cut into 1-inch wide strips |
3 garlic cloves, pressed |
3 (14 1/2 ounce) cans petite diced tomatoes with juice, drained |
1/2 cup whipping cream |
1/2 cup coarsely chopped fresh italian parsley |
1/2 cup grated parmesan cheese, plus additional |
parmesan cheese, for serving |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
2. Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels.
3. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally.
4. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
5. Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.
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