Here is the second recipe I made using prosciutto. I wanted an excuse to use asparagus because it's all over the produce department right now and I thought this would be a good way to use both ingredients. I really liked the flavor the prosciutto brought to the pasta along with the asparagus. I combined various recipes for fettuccine alfredo and ended up just throwing ingredients into the pan. I don't even know how much I added of certain things. Oh well. I'll try to estimate the best I can. I just know that it was creamy and delicious. :)
Asparagus and Prosciutto Fettuccine Alfredo
Serves: 4-6
Ingredients:
12-16 oz uncooked fettuccine
1&1/2 pounds fresh asparagus, trimmed and cut into 1" pieces
1 shallot, chopped
2 garlic cloves, minced
2 tablespoons butter
4-5 oz diced prosciutto
1 cup heavy cream
1/3 cup white wine
2 oz cream cheese, cubed
1/2 cup grated Parmesan cheese
dash ground nutmeg
salt and pepper
Directions:
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute the asparagus, garlic, and onion in butter until tender. Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine and toss with asparagus mixture. Serve immediately.
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