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Fettuccine Pasta with Prosciutto and Mascarpone Cheese

Deliciously creamy and savory fettuccine pasta with mascarpone cheese and prosciutto.

Here is another of my favorite, super easy recipe that I’m sure, once you try it, will end up in your list of best-loved, Italian dishes, ready in 30 minutes or less. And in this case, depending on which pasta you choose, it can take as little as 15 minutes. Really!! The De Cecco egg fettuccine I used only take 5 minutes to cook. So, it’s just a matter of boiling the water, and while the pasta cooks, your sauce will be ready.
This pasta is not only great for a last-minute meal at home, but also perfect for a fancier dinner party among friends. Your guests will be impressed by the choice of selected, delicate and oh-so Italian ingredients. You can’t go wrong with prosciutto and mascarpone cheese. Make sure, though, you don’t tell your guests that it’s so easy to make! It’s our secret :)  Buon appetito!

Ingredients, 4 servings:

  • 1 tablespoon of unsalted butter
  • about 4 oz of prosciutto
  • 4 oz (half package) of mascarpone cheese
  • 2 tablespoons of Parmesan cheese
  • freshly grated black pepper
  • 1/4 cup of walnut (optional)
  • salt
  • 8.8 oz (1 package) of Egg Fettuccine, I used DeCecco

Preparation time: 20 minutes

Directions:

Step 1: Bring a large pot of salted water to a boil. Cook the fettuccine when it boils.
Step 2: In a large skillet, melt the butter over medium heat. Add the prosciutto cut in strips, and let simmer for a minute.

Step 3: Add the mascarpone cheese with a couple of tablespoons of  hot water (from the pot where the pasta is cooking). Decrease the flame to low, and stir in the mascarpone cheese until melted and soft. Add some freshly grated pepper.

Step 4: Drain the fettuccine pasta and toss it in the skillet. Mix well, adding the Parmesan cheese.

Top with walnuts cut in small pieces if you like. Serve immediately. Enjoy!

READ MORE:   Mediterranean Pasta Salad with Marinated Artichokes, Olives, Fresh Mozzarella and Cherry Tomatoes
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