Four Cheese Fettuccine Alfredo With Pancetta, & Prosciutto

Submitted by Heather Moloian

"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."

 

• Ready In: 27mins
• Ingredients: 11
• Serves: 4

ingredients

• 354.88 ml heavy cream
• 73.94 ml unsalted butter
• 236.59 ml grated parmesan cheese
• 118.29 ml pecorino cheese
• 118.29 ml asiago cheese
• 118.29 ml romano cheese
• salt & fresh ground pepper
• fresh nutmeg
• 113.39 g fresh pancetta, small pieces
• 113.39 g fresh prosciutto
• 453.59 g homemade fresh fettuccine

directions

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!

Reviews

[hfeatherston]

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

 

[benita_girl]

Fantastic!

 

[togidget]

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

 

[rdake]

Looks like the perfect comfort food splurge!