Fettuccine all'Alfredo con Prosciutto di Parma

Name: Fettuccine all'Alfredo con Prosciutto di Parma
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 1 pinch A coarse salt; 340 grams package egg fettuccine; 2 pinches ground nutmeg or about 1/4 teaspoon freshly grated nutmeg; 4 servings Coarse ground black pepper; 237 milliliters half-and-half; 237 milliliters (3 healthy handfuls) grated Parmigiano-Reggiano; 151 grams prosciutto di Parma

Fettuccine all'Alfredo con Prosciutto di Parma might be just the main course you are searching for. This gluten free, primal, and fodmap friendly recipe serves 4. One serving contains 509 calories, 26g of protein, and 42g of fat. If you have ground nutmeg, coarse ground pepper, half-and-half, and a few other ingredients on hand, you can make it. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.

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Pasta

Water

Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.

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Prosciutto

Ham

Preheat a large skillet over moderate heat.

Equipment you will use

Frying Pan

Drain the pasta.

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Pasta

Add the butter to the pan and melt.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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 the skillet. Toss pasta until sauce coats the noodles evenly.

Ingredients you will need

Pasta

Butter

Cheese