Fettuccine With Prosciutto, Asparagus, and Cream

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet just enough water to cover the asparagus. Only a few minutes to cook tender.
  • RESERVE 1/2 cup of the water
  • When cool enough to handle, cut the asparagus into 1/4" lengths.
  • Pour 4 quarts of water into a large pot and place over a high heat (for pasta).
  • In a skillet over medium heat, melt the butter and add the onion, cooking until it softens and turns a rich golden color.
  • Stir in the sliced prosciutto and saute' until it has lost its raw color.
  • Add the asparagus, raise the heat to medium-high and cook until it is lightly browned.
  • Pour the reserved water in and cook until it has evaporated.
  • Stir in the cream and cook, stirring frequently, until it has reduced by half. At this time taste for any salt requirements. Remove skillet from heat and set aside.
  • When water for the pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop in the pasta all at once, stirring well.
  • When the pasta is cooked "al dente", drain it and toss it with the sauce, adding the grated cheese.
  • Serve immediately.
  • NOTE: Also good with: penne, fusilli corti, garganelli.
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