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!