Tag Archives: fettucine

Ragu Michelle’s

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Ingredients

  • 1 small onion, finely chopped
  • 4 ounces’ butter
  • 6 ounces’ prosciutto, thickly sliced, and cut into strips
  • 1 cup dry white wine
  • 8 ounces’ mushrooms, any variety, sliced
  • 1 cup heavy cream
  • 12 ounces’ peas, thawed if frozen
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/2 cup grated Parmigiano
  • 1 pound fettuccine

 Instructions:  Cook Time: 30 minutes, Serves 4-6

Bring a large pot of salted water to a boil.

In a large skillet over medium heat sauté the onion in the butter until it is golden brown. Add the prosciutto and cook for 1 or 2 minutes, then add the wine, and cook for an additional minute.

Next add the mushrooms and allow them to render their liquid. When their liquid has mostly been reduced, slowly add the cream, salt and pepper and cook until slightly reduced, about 5 minutes, Peas should be added during the last couple of minutes. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and add to cream mixture. Remove from heat and mix in the Parmigiano.

Serve immediately with a sprinkle of Parmigiano and fresh black pepper.

 

Fettuccine with Prosciutto and Egg

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Ingredients:

1 pound of Fettuccine
6 ounces of prosciutto, cut in thin strips
1 onion, diced,

3 eggs
1 cup of grated Parmigiano
1/4 cup of heavy cream
4 ounces of butter
Salt to taste and freshly ground pepper to taste

Instructions: Total time: 30 minutes

In a large skillet over medium heat, sauté the butter and onion until transparent. Add the prosciutto and cook until golden, but not crisp. Remove from heat

In a separate bowl, beat the eggs and the cream until smooth, and then mix with the Parmigiano.

Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain it, retaining some of the cooking water.

Return the prosciutto and onion mixture to a low heat. Add the pasta to the skillet. When thoroughly combined, add in the egg mixture and mix thoroughly. Add salt and pepper to taste. Add a bit of the retained cooking water only if necessary to achieve a creamy result.

Serve immediately with a sprinkle of Parmigiano and black pepper.

PASTA FETTUCINE ALFREDO

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    • 1 pound fettuccine

    • 2 sticks butter, softened and cut into pieces

    • 1 ½ cups grated Parmigiano Reggiano

    • Black pepper

Cook fettuccine in large quantity of lightly salted water.
Place small pieces of butter in large warm serving bowl.  When pasta is cooked al dente, drain it and reserve ¼ cup of water.  Add some of the
reserved water to the butter and then add the fettuccine, mixing with the
mutter.  Add the cheese and continue to mix until creamy.  Add some fresh black
pepper and serve immediately.