Fettuccine With Prosciutto And Asparagus |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Fettuccine Al Prosciutto E Asparagi A long time favorite of mine. Ingredients:
1/2 lb asparagus |
salt |
3 tbs butter |
1/4 lb prosciutto, thin, cut into strips |
1/2 finely chopped yellow onion |
1 cup heavy cream |
1/2 cup grated parmesan or parmigiano-reggiano cheese |
1 lb fettuccine |
Directions:
1. Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet until tender.
2. Reserv 1/2 cup of the water. Cut the asparagus, when cool enough to handle, cut into 1/4 inch lenghs.
3. Pour 4 quarts of water into a large saucepan or pot and place over a high heat.
4. Melt the butter in a skillet over a medium heat. Add the onion and cook until it softens and turns a rich golden color. Stir in the prosciutto and saute until it has lost its raw color.
5. Add the asparagus, raise the heat to medium-high and cook until it is lightly colored. Pour the reserved water in and cook until it has evaporated.
6. Stir in the cream and cook, stirring frequently, until it has reduced by half. Remove the skillet from the heat and set aside.
7. When the water for the pasta is boiling, and the sauce is off the heat, add 1 Tbl salt to the boiling water and drop in the pasta all at once.
8. When the past is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Serve it up
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