Pasta is a big deal in an Italian house and for anyone that loves a good Italian meal! Some of the best pasta recipes, in my opinion, are the simple ones. Pasta dishes that only require a few steps and a handful of ingredients like this Easy Fettuccine Alfredo. The sauce is rich, creamy, indulgently delicious and clings perfectly to the long strands of fettuccine!
The first step to making this sauce is actually in crisping up some sliced prosciutto. Once crisp I remove the prosciutto but leave any oil that has cooked out this adds great flavor to the sauce. Then shallots and garlic are sautéed in the prosciutto oil and some butter until softened. Sprinkle in some flour, this will thicken the sauce. Stir in some light cream and vegetable broth and simmer. You’ll cook your pasta a bit under al dente and finish cooking in the sauce. To finish it all off, lots of fabulous grated pecorino romano cheese. Topped off with the crisp prosciutto and some fresh parsley and you’ve got yourself one incredible pasta!
A funny little story about Fettuccine Alfredo. Years ago, before there were kiddos in the picture we were lucky enough to take an Alaskan cruise. It was an incredibly beautiful trip and I ate far too much {you know what they say about cruises}. Every night at dinner, as a first course I got a small plate of alfredo. It was delicious and I couldn’t resist! I’m pretty sure I gained 5 lbs on that cruise! Now, Fettuccine Alfredo is something I don’t have often but when I do, I savor every bite!
- 1 Tbsp olive oil
- 6 oz sliced prosciutto
- 4 Tbsp unsalted butter
- 1 large shallot, thinly sliced
- 6 garlic cloves, chopped
- 5 Tbsp flour
- 1 pint light cream, slightly warmed
- 1½ cups vegetable broth, slightly warmed
- 1- 1½ cups grated pecorino romano cheese
- 1 lb fettuccine
- salt & pepper
- fresh chopped parsley for garnish
- Get a pot of water up to a hard boil.
- Stack and roll the slices of prosciutto up and slice forming strips. Break up the pieces with your hands.
- In a large sauté pan, over medium high heat, add the olive oil and prosciutto. Cook until crisp then remove the prosciutto but leave the oil.
- Lower the heat to medium and add in the butter, shallots and garlic. Cook until softened.
- Go ahead and salt the boiling water and cook your pasta now, a couple minutes shy of the al dente cooking time on the package.
- To the sauté pan, stir in the flour and cook for a few minutes, stirring constantly.
- Stir in the warmed broth and cream. Continue to stir frequently as the sauce begins to thicken. Season with a bit of salt {you can test for more after the cheese is added} and a generous amount of cracked black pepper.
- When the pasta is ready to go, reserve a cup full of the pasta cooking water then drain the pasta.
- Stir the pasta into the sauce and cook for 2 minutes. If the sauce is too thick, add a little pasta water.
- Shut the heat and stir in the cheese. Season again with salt and pepper to taste.
- Top with the crisp prosciutto and some fresh parsley.
Nicole Neverman
Alfredo is a favorite of mine and yours looks absolutely stunning!! Love this recipe.
Angela LeMoine
Thank you! It was pretty fantastic if I do say so myself!
beckymollenkamp
Oh, my, this looks awesome! Thanks for sharing it. I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky from CookingWithVinyl.com
Angela LeMoine
Hi there!!! Thanks so much for stopping by!!! Looking forward to connecting with you all over social media!
Dianne Wardianne
HI there – this looks really delicious! I think my kids would love it too! 🙂
Angela LeMoine
Thank you!! My kids LOVED it, hopefully yours do too!
peter @feedyoursoultoo
Looks delicious!
Angela LeMoine
Thanks so much Peter!
What's On The List (@mickeydownunder)
G’day Looks delish Angela and hope you will share it at my Say Gday Party today!
Cheers! Joanne
reesann723
This is my husband’s favorite dish!