You are here

Fettuccine Romano Aldana

Fettuccine.Inn's picture
Ingredients
  Fettuccine 6 Ounce, cooked, drained (Use Plain Variety)
  Spinach fettuccine 6 Ounce, cooked, drained
  Butter 3⁄4 Cup (12 tbs), divided
  Mushrooms 8 Ounce, sliced
  Chopped green onions with tops 2⁄3 Cup (10.67 tbs)
  Heavy cream 2 1⁄2 Cup (40 tbs), divided
  Grated romano cheese 6 Ounce, divided (1 1/2 Cups, Wisconsin Made)
  Ground nutmeg 1⁄4 Teaspoon
  Prosciutto ham 1⁄3 Pound, julienned
  White pepper To Taste
Directions

MAKING
1) Use a large skillet, to melt 1/4 cup butter over medium-high heat.
2) Sauté mushrooms and onions in butter until tender.
3) Remove from skillet and set aside.
4) Pour in remaining 1/2 cup butter to skillet and heat until lightly browned.
5) Pour in 1 cup cream and bring it to a boil.
6) Reduce heat to low to simmer the cream until slightly thickened, about 5 minutes.
7) Fold in pasta, 1 cup cream, 1 cup cheese and nutmeg; combine lightly.
8) Add remaining cream and cheese with mushroom mixture and prosciutto.

SERVING
9) In a bowl, place hot pasta mixture to top with the cream mushroom combination.
10) Season with pepper before serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.24643
Average: 4.2 (14 votes)