|Dried fettuccine||1 Pound (455 Gram)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Butter/Margarine||30 Gram (2 Tablespoon)|
|Finely diced onion||45 Gram (1/4 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Thinly sliced prosciutto||3 Ounce, cut into thin strips (45 Gram)|
|Sliced baked ham||3 Ounce, cut into thin strips (85 Gram)|
|Chopped basil||2 Tablespoon|
|Evaporated skim milk/Whipping cream||120 Milliliter (1/2 Cup)|
|Freshly ground pepper||To Taste|
Fill an 8-quart stock pot three-fourths full of water: cover and bring to a boil over high heat.
Then add pasta and cook, uncovered, just until al dente (8 to 10 minutes).
Drain well and set aside.
Meanwhile, preheat a 4-quart chefs pan or 5-quart saute pan over medium heat until rim of pan is hot-to-the-touch.
Add oil and wait for about 1 more minute: then add butter and swirl pan until butter is melted.
Add onion and garlic: cook, stirring often, for 2 minutes.
Add prosciutto and ham: continue to cook, stirring often, until meats begin to look crisp (about 5 more minutes).
To prosciutto mixture, add basil and milk.
Bring to a boil, stirring to loosen drippings from pan.
Add pasta: mix lightly, lifting with 2 forks, until pasta is coated with prosciutto mixture.
Season to taste with pepper.