Fettuccine al prosciutto e asparagi (prosciuto/asparagus)

Yield: 4 servings

Measure Ingredient
1 pounds Egg fettucine
½ pounds Asparagus, fresh
3 tablespoons Butter
½ cup Yelllow onion, finely chopped
4 ounces Prosciutto, cut into thin strips from an 1/8" thick slice
1 cup Heavy cream
½ cup Parmesiano-Reggiano cheese freshly grated

1. Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet until tender.

2. Reserve ½ cup of the water. Cut the asparagus, when cool enough to handle, into ¾" lengths.

3. Pour 4 quarts of water into a large saucepan or pot and place over a high heat.

4. Melt the butter in a skillet over a medium heat. Add the onion and cook until it softens and turns a rich golden color. Stir in the prosciuto and saute until it has lost its raw color.

5. Add the asparagus, raise the heat to medium-high and cook till it is lightly colored. Pour the reserved water in and cook until it has evaporated.

6. stir in the cream and cook, stirring frequently, until it has reduced by half. Remove the skillet from the heat and set aside.

7. When the water for the pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop in the pasta all at once, stirring well.

8. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Serve at once.

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