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Fettuccine Romano Aldana

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  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

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.

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

Recipe Summary

Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1402 Calories from Fat 940

% Daily Value*

Total Fat 108 g165.7%

Saturated Fat 64.9 g324.7%

Trans Fat 0 g

Cholesterol 373.8 mg124.6%

Sodium 1471.1 mg61.3%

Total Carbohydrates 73 g24.2%

Dietary Fiber 5.6 g22.2%

Sugars 4.4 g

Protein 40 g81%

Vitamin A 95.2% Vitamin C 27.8%

Calcium 60% Iron 11.5%

*Based on a 2000 Calorie diet

Fettuccine Romano Aldana Recipe