Yield: 1 servings
|1 pint||Whipping cream or half and; half|
|¼ pounds||Lean prosciutto or baked ham; cut in thin slices|
|¼ teaspoon||Sage; crushed|
|⅛ teaspoon||Red pepper; optional|
|⅓ cup||Marsala wine|
|½ cup||Parmesan cheese|
Fill spaghetti pot ¾ full of water and add 1 tsp. salt. Bring to boil.
While waiting for water to boil, melt butter in large pan, then add prosciutto or ham and saute for about 4 minutes. Add spices and Marsala and mix thorougly, allowing liquid to evaporate just a little. Lower the heat to simmer. When water boils, add fettuccine. Bring water back to boil and cook 6 to 8 minutes, making sure fettuccine doesn't get too soggy. When fettuccine is boiling, add cream to sauce, stirring constantly and bringing sauce to a boil so mixture thickens enough to coat fettucine. Drain fettuccine, but do not rinse. Add to sauce, then add Parmesan cheese and toss together until sauce and cheese coat each strand of fettuccine. Turn onto large platter and serve with salad and red wine. Formatted by Mary Wilson, BWVB02B.
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