Four Cheese Fettuccine Alfredo With Pancetta, & Prosciutto

Total Time
Prep 15 mins
Cook 12 mins

I won first place in two different Iron-Chef competitions with this savory and delicious take on classic fettuccine alfredo. This is my original recipe. I also made a complimentary perlini pasta with pesto and suggest a side vegetable of garlic Asparagus. You can see my recipes for both of these items.

Ingredients Nutrition


  1. Bring a large pot of water to boil. Meanwhile in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 tablespoons each of the 4 cheeses and whisk over low heat and season with salt and pepper to taste and a generous pinch of nutmeg. Set aside. Saute the pancetta and lightly sauté the procciutto in a skillet.
  2. Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes. Drain.
  3. Put the fettuccine pasta in a warmed large shallow dish. Pour on the sauce and sprinkle with 6 more tablespoons of the cheese. Serve all immediately on two sides of a dinner plate with the asparagus.
  4. Garnish and add sides to your liking. Enjoy!
Most Helpful

This looks amazing! Can't wait to try it!

hfeatherston September 15, 2010

Wow! This dish is absolutely incredible. Authentic yet easily achieved by the home chef.

togidget September 14, 2010