Four Cheese Fettuccini with Prosciutto and Artichoke Hearts

This is a fantastic recipe that I got from my mom. I love Italian food and this is one of my favorites to make. My husband thinks I'm a chef! I wish!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 12  ounces fettuccine pasta
• 1  teaspoon olive oil
• 10  ounces white mushrooms, trimmed and sliced
• 3⁄4 teaspoon salt, divided
• 3⁄4 teaspoon pepper, divided
• 1⁄4 cup butter
• 1⁄4 cup all-purpose flour
• 1  teaspoon  herbes de provence
• 2  cups half-and-half
• 3⁄4 cup  shredded cheddar cheese
• 3⁄4 cup  shredded gruyere cheese
• 1⁄2 cup  shredded romano cheese
• 1 (13 3/4ounce) can artichoke hearts, drained and halved
• 3  ounces  sliced prosciutto, cut into strips
• 2  tablespoons  chopped fresh parsley
• 1⁄4 cup parmesan cheese, shavings

Directions

1. Cook pasta according to package and drain.
2. In a large skillet heat oil over high heat.
3. Add mushrooms, 1/4 tsp salt, 1/4 tsp pepper and cook; stirring until browned and liquid has evaporated.
4. Remove from pan and set aside.
5. In a pot melt butter over med-high heat.
6. Wisking constantly, add flour, herbes de provence, and remaining salt and pepper.
7. Cook about 2 minutes.
8. Whisking constantly, gradually add half and half; cook until thickened.
9. Remove from heat and stir in cheddar, gruyere, and romano until melted and smooth.
10. In large bowl combine pasta and sauce with the mushrooms, artichoke hearts, prosciutto, and parsley.
11. Serve with parmesan shavings on top.