| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Prosciutto |
| 4 |
oz |
Butter |
| 2 |
tb |
Minced onion |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
lb |
Fresh fettuccine |
| 2/3 |
c |
Freshly grated Parmesan |
INSTRUCTIONS
SEPARATE FAT AND LEAN parts of prosciutto. Chop fat coarsely; cut lean into
1/2-inch squares. (If prosciutto has little or no fat, simply increase
butter by 1 to 2 tablespoons.) Melt butter in a skillet. Add onion and
prosciutto fat and saute 5 minutes. Add prosciutto squares and saute 2 to 3
minutes. Off heat, salt very lightly and pepper generously. With a slotted
spoon, remove half the prosciutto and reserve. Boil the fettuccine in a
large quantity of salted water 1-2 minutes, until al dente. Drain in a
colander but not too thoroughly: leave them a little moist. Transfer
fettuccine to a heated serving bowl. Toss with entire contents of saute
pan. Add grated cheese and more freshly ground pepper, and toss again.
Strew reserved prosciutto on top and serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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