Broccolini and Prosciutto Fettuccini

This simple dish is the perfect balance of flavors and is an easy crowd pleaser. With crispy prosciutto and bright broccolini, this fresh pasta dish is the perfect dinner.


  • Fresh Fettuccini                                1 lb
  • Prosciutto                                            6 Strips
  • Broccolini                                             1 Bunch
  • White Wine                                        ¼ Cup
  • Minced Garlic                                     1 Tbs
  • Butter                                                   2 Tbs
  • Olive Oil                                               2 Tbs
  • Heavy Cream                                     ¼ cup
  • Lemon                                                  1 Each
  • Shallot                                                  1 each
  • Shaved Parmesan                            1/8 Cup
  • Salt and Pepper                                To Taste
  • Canola Oil                                            2 Cups



CSO –  Combine the broccolini, 1 Tbs of butter, 1 Tbs of olive oil, the juice of one lemon, and salt and pepper. Cook on the Steam setting at 210° for 10-12 minutes, or until bright and tender.

In a small pot, bring the shallots and canola oil to a light boil, and cook until golden brown.

In a large sauté pan, crisp the prosciutto on medium high heat. Remove the prosciutto and deglaze with white wine. Add garlic and butter and heavy cream.

In a large stock pot, bring to a boil salted water. Cook fresh fettuccini for 1-3 minutes, or boxed fettuccini for 9-11 minutes.

Add the pasta directly to the sauté pan, stir to combine, and season with salt and pepper.

Garnish with broccolini, prosciutto, shallots, and parmesan. Serve, eat, and enjoy!