Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Fettuccine AllAlfredo con Prosciutto di Parma – A Rachael Ray Recipe. one of my favorites . For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients needed to make Fettuccine AllAlfredo 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. It’s 2 tbsp of Butter
4. You need 1 cup of Half-and-half
5. You need 1 cup of Parmigiana-Reggiano cheese
6. Prepare 2 pinch of Ground nutmeg
7. You need 1 of Coursely ground Black pepper
8. It’s 1 pinch of Course salt

Step to make Fettuccine AllAlfredo con Prosciutto di Parma – A Rachael Ray Recipe:

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 strip 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.

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