Fettuccine with Prosciutto, Asparagus and Cream

Name: Fettuccine with Prosciutto, Asparagus and Cream (Fettuccine al Prosciutto e Asparagi)
Total time: 40 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: ½ cup sweet yellow onion, finely diced; ½ cup Parmigiano-Reggiano, freshly grated; 12 ounces dry Fettuccine or homemade with 3 eggs and 2 ¼ cups flour; Freshly ground black pepper; 1 cup heavy cream; 4 ounces prosciutto, cut from a ⅛” thick slice in strips 1” long and ⅛” wide; 3 tablespoons butter; Salt; ½ pound asparagus

Fettuccine al Prosciutto e Asparagi

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
40 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Peeling the bottom third of the asparagus here ensures that you’ll have tender asparagus bits in this luscious, savory pasta dish.

Ingredients

½ pound asparagus
Salt
3 tablespoons butter

Europe
Italy
Main course
Pasta
Mediterranean

Method

Trim the tough bottoms of the asparagus, peel the lower green portion and cook in salted boiling water until tender, about 6 minutes. Reserve ½ cup of the water the asparagus cooked in. Cut the asparagus into pieces about ½-

Ingredients

Method

Photos