Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe
Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, fettuccine all'alfredo con prosciutto di parma – a rachael ray recipe. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook fettuccine all'alfredo con prosciutto di parma – a rachael ray recipe using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe:
  1. Prepare 12 oz Fettuccine
  2. Make ready 1/3 lb Prosciutto di Parma
  3. Make ready 2 tbsp Butter
  4. Get 1 cup Half-and-half
  5. Take 1 cup Parmigiana-Reggiano cheese
  6. Make ready 2 pinch Ground nutmeg
  7. Make ready 1 Coursely ground Black pepper
  8. Get 1 pinch Course salt
Instructions to make Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe:
  1. Bring a pot of salted water to a rolling for the pasta and cook to package directions for al dente pasta.
  2. Slice prosciutto or ham into thin strips. Separate ham ribbons and loosely pile them up and set aside.
  3. Preheat a large skillet over moderate heat. Add butter to skillet and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to skillet. Toss pasta until sauce coats noodles evenly. Add prosciutto ribbons and toss again.

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