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