Four Cheese Fettuccine Alfredo With Pancetta, & Prosciutto

READY IN: 27mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes. Drain.
  • 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.
  • Garnish and add sides to your liking. Enjoy!
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