By MaryAnn Dwyer, The Beach House Kitchen
Ingredients
- 1 3 oz. package of sliced prosciutto
- 2 9 oz. packages fresh fettuccine
- 1 1/4 lb. asparagus cut into one inch pieces
- 2 cups heavy cream
- 12 Tbsp. butter
- pinch of nutmeg
- salt and pepper to taste
- 1 1/2 cups freshly grated parmesan
Serves: 6
Prep time: 5 minutes, Cook time: 25 minutes, Total time: 30 minutes
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Lay slices of prosciutto flat on parchment and bake for 13-15 minutes Transfer to paper towel lined plate to drain. Set aside.
- Cook fettuccine in salted water according to package directions, adding the asparagus the last 2 1/2 minutes of cooking. Drain. While pasta is cooking, combine 1 1/2 cups heavy cream and butter in a large pot and cook over low heat until butter melts and mixture thickens. Add nutmeg and season with salt and pepper.
- Add the cooked pasta and asparagus and toss. Add remaining heavy cream and parmesan cheese and toss again until well coated. Serve immediately in bowls and top with crumbled crispy prosciutto. Serve with extra grated parmesan, if desired.
Notes
If you’re not a fan of asparagus you can omit.
The crispy prosciutto is irresistible, so I wouldn’t skip that.
