Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, fettuccine all'alfredo con prosciutto di parma – a rachael ray recipe. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have fettuccine all'alfredo con prosciutto di parma – a rachael ray recipe using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe:

1. Prepare 12 oz Fettuccine
2. Get 1/3 lb Prosciutto di Parma
3. Take 2 tbsp Butter
4. Take 1 cup Half-and-half
5. Get 1 cup Parmigiana-Reggiano cheese
6. Get 2 pinch Ground nutmeg
7. Make ready 1 Coursely ground Black pepper
8. Take 1 pinch Course salt

Instructions to make Fettuccine All'Alfredo 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 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.

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