Four Cheese Fettuccine Alfredo With Pancetta, & Prosciutto |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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I won first place in two different Iron-Chef competitions with this savory and delicious take on classic fettuccine alfredo. This is my original recipe. I also made a complimentary perlini pasta with pesto and suggest a side vegetable of garlic Asparagus. You can see my recipes for both of these items. Ingredients:
1 1/2 cups heavy cream |
5 tablespoons unsalted butter |
1 cup grated parmesan cheese |
1/2 cup pecorino cheese |
1/2 cup asiago cheese |
1/2 cup romano cheese |
salt & fresh ground pepper |
fresh nutmeg |
4 ounces fresh pancetta, small pieces |
4 ounces fresh prosciutto |
1 lb homemade fresh fettuccine |
Directions:
1. Bring a large pot of water to boil. Meanwhile in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 tablespoons each of the 4 cheeses and whisk over low heat and season with salt and pepper to taste and a generous pinch of nutmeg. Set aside. Saute the pancetta and lightly sauté the procciutto in a skillet.
2. Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes. Drain.
3. Put the fettuccine pasta in a warmed large shallow dish. Pour on the sauce and sprinkle with 6 more tablespoons of the cheese. Serve all immediately on two sides of a dinner plate with the asparagus.
4. Garnish and add sides to your liking. Enjoy!
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