Easy Fettuccine Alfredo
  • 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
  1. Get a pot of water up to a hard boil.
  2. Stack and roll the slices of prosciutto up and slice forming strips. Break up the pieces with your hands.
  3. 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.
  4. Lower the heat to medium and add in the butter, shallots and garlic. Cook until softened.
  5. 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.
  6. To the sauté pan, stir in the flour and cook for a few minutes, stirring constantly.
  7. 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.
  8. When the pasta is ready to go, reserve a cup full of the pasta cooking water then drain the pasta.
  9. Stir the pasta into the sauce and cook for 2 minutes. If the sauce is too thick, add a little pasta water.
  10. Shut the heat and stir in the cheese. Season again with salt and pepper to taste.
  11. Top with the crisp prosciutto and some fresh parsley.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/03/easy-fettuccine-alfredo/