Four Cheese Fettuccine Alfredo With Pancetta, & Prosciutto

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: 27 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups heavy cream
• 5  tablespoons unsalted butter
• 1  cup  grated parmesan cheese
• 1⁄2 cup  pecorino cheese
• 1⁄2 cup asiago cheese
• 1⁄2 cup romano cheese
•  salt & fresh ground pepper
•  fresh nutmeg
• 4  ounces  fresh pancetta, small pieces
• 4  ounces  fresh prosciutto
• 1  lb  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!