How to Prepare Perfect Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe

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

You can have Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe

1. It's 12 oz of Fettuccine.
2. It's 1/3 lb of Prosciutto di Parma.
3. You need 2 tbsp of Butter.
4. You need 1 cup of Half-and-half.
5. You need 1 cup of Parmigiana-Reggiano cheese.
6. It's 2 pinch of Ground nutmeg.
7. It's 1 of Coursely ground Black pepper.
8. You need 1 pinch of Course salt.

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

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..