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Fettuccine Lucchessi

American.Gourmet's picture
  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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Fettuccine Lucchessi Recipe