Fettuccine Alfredo Con Prosciutto

Rich and decadent. You'll never want for a better alfredo sauce. (in my humble opinion).The variations on this sauce are tremendous, see following directions. My Italian brother-in-law even highly recommends!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  ounces prosciutto di Parma
• 1⁄4 cup butter
• 2  large shallots
• 3⁄4 cup heavy cream
• 1⁄2 cup parmigiano-reggiano cheese
• 1⁄2 cup pecorino romano cheese
• 12  ounces fettuccine (even better Spinach Fettucine)
•  salt and pepper (To taste. Using white pepper will slightly alter the taste from Black and you won't have black dots )
•  parsley (to garnish)

Directions

1. The cheese selected here are of the best quality. It's your main ingredient of the sauce, try not to cheat. Parmesean/Romano cheese in a can does not melt at all, because of additives. Highly not recommended.
2. Boil water for pasta, cooking until al-dente.
3. Slice prosciutto into squares.
4. Fine Dice Shallots.
5. Grate Cheeses.
6. Melt butter in a generous sized cooking pan (pan with sides) on low heat. Add shallots and cook till tender/translucent. Add salt and pepper to taste (remember there's alot of salt in these cheeses.) Add heavy cream, stirring constantly until the cream almost boils. Remove from heat. Add drained pasta into pan with cheeses. Stir until you've found decadence in a pan!
7. Soon as I can I'll post a picture, but with green pasta, use a white or cream colored serving dish and garnish with parsley and a few ribbons of parmasean cheese! Bon appetito! (cooking time depends really on your pasta choice).
8. Variations:.
9. For example, skip proscuitto and cook shrimp in sauce before adding pasta and cheese. OMG! Add cooked diced chicken breast. Try pancetta or bacon instead of prosciutto. Use with tortellini? Add Mozarella cheese on top of individual servings and bake it under a 450* pre-heated oven for 10-15 min until mozarella is melted and just starting to brown.