Fettuccine With Prosciutto, Tomatoes, and Cream

If you like, you can substitute pancetta for the prosciutto

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  lb fettuccine
• 3  tablespoons olive oil, divided
• 6  ounces  thinly sliced prosciutto, cut into 1-inch wide strips
• 3  garlic cloves, pressed
• 3 (14 1/2ounce) cans  petite diced tomatoes with juice, drained
• 1⁄2 cup  whipping cream
• 1⁄2 cup  coarsely chopped fresh Italian parsley
• 1⁄2 cup  grated parmesan cheese, plus additional
•  parmesan cheese, for serving

Directions

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
2. Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels.
3. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally.
4. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
5. Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.