| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Celebrity |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fettuccine |
| 1 |
pt |
Whipping cream or half and; half |
| 1/4 |
lb |
Lean prosciutto or baked ham; cut in thin slices |
| 2 |
oz |
Butter |
| 1/4 |
ts |
Sage; crushed |
| 1/8 |
ts |
Red pepper; optional |
| 1/3 |
c |
Marsala wine |
| 1/2 |
c |
Parmesan cheese |
INSTRUCTIONS
Fill spaghetti pot 3/4 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.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God weeps for you”