Summary: Fettuccini pasta cooked in a creamy sauce having peas mushroom and prosciutto garnished with parmesan cheese and raw Prosciutto is quick and easy to make dinner.
Prep time and Cooking time (duration): 10 minutes
Number of servings (yield): 2
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Ingredients for Fettuccini with Prosciutto Topped with Porcini Mushrooms and Peas in a Cream Sauce:
- 1 tbsp. butter
- 8 oz. fettuccini pasta
- 1 medium onion
- 1 clove garlic
- 1/3 cup porcini mushrooms
- 1/3 cup peas
- 1/2 cup prosciutto
- 1/2 cup marsala
- 1/2 cup heavy cream
- powdered parmesan
- olive oil
- pepper
- salt
Get Ready To Work in “Real Time” to Make Fettuccini with Prosciutto Topped with Porcini Mushrooms and Peas in a Cream Sauce:
Get out these items and utensils: Knife for chopping, 1 skillet, and stock pot
Get from your pantry: Salt, olive oil, pepper, fettuccini pasta, garlic, onion, powdered parmesan cheese, marsala
Get from your refrigerator: butter, porcini mushrooms, heavy cream, prosciutto
Pre-prepare the following:
- Boil salted water in a stock pot.
- Finely dice onion.
- Make thin slices of garlic.
- Roughly chop 1/3 cup of prosciutto
- Finely chop ¼ cup of prosciutto
Begin to cook with Chef Pellegrini:
- Add pasta and boil until almost done (about 5 minutes), stirring occasionally.
- Heat large skillet.
- Add olive oil and butter to skillet once the pan is smoking hot.
- Sauté onion, garlic, porcini mushrooms, peas, and prosciutto until onions become translucent.
- Add marsala and cream.
- Drain pasta, reserving about 1/3 cup of the water.
- Add the pasta and the reserved water to the skillet.
- Mix it in with the vegetables and sauce.
- Simmer for a couple more minutes to let sauce thicken.
To Serve:
- Transfer fettuccini and sauce to plates.
- Sprinkle parmesan cheese.
- Lay finely chopped prosciutto.
- Drizzle olive oil.
- Sprinkle freshly grounded pepper.
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