Fettuccine with Prosciutto, Asparagus and Cream

Fettuccine al Prosciutto e Asparagi


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

Time from start to finish: 40 minutes


  • ½ pound asparagus
  • Salt
  • 3 tablespoons butter
  • ½ cup sweet yellow onion, finely diced
  • 4 ounces prosciutto, cut from a ⅛” thick slice in strips 1” long and ⅛” wide
  • 1 cup heavy cream
  • Freshly ground black pepper
  • 12 ounces dry Fettuccine or homemade with 3 eggs and 2 ¼ cups flour
  • ½ cup Parmigiano-Reggiano, freshly grated


  1. 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-inch long.
  2. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat
  3. In a 10-inch skillet heat the butter over medium high heat until melted and add the onions. Sauté until the onions have turned a rich caramel color, about 10 minutes. While they Sauté, cut the prosciutto.
  4. Add the prosciutto and cook until it has lost its raw color, about a minute.
  5. Add the asparagus, raise the heat to medium high and cook until lightly colored, 2 to 3 minutes. Add the asparagus water. When the water has evaporated add the cream and some black pepper. Continue cooking until the cream has reduced by half. Remove from the heat and set aside.
  6. Add about 2 tablespoons salt to the boiling pasta water, put in the fettuccine, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, toss with the sauce and the Parmigiano, and serve at once

Also good with: