Fettucine with Ham and Cream
Chef Bruno returns from weeks on the road and whips up one of his most flavor-packed pasta dishes yet.
Hello to all my friends and readers! I’ve really enjoyed seeing so many of you at recent restaurant industry trade shows. I hope everyone has been having a good time and learning something, especially about all the new high-tech cooking equipment. The industry is changing quickly, and you must keep up with the times!
Complicating matters is the fact that it’s getting harder and harder to find good pizza makers—there seems to be a shortage of them! Many of these trade show attendees came over to me and asked if I knew any pizza makers looking for work. Unfortunately, I did not!
Anyway, I hope you all will try this pasta recipe. It’s one of my favorite dishes and a nice comfort food. You probably need a nice dish of pasta after traveling to all of those trade shows! Buon appetito!
1 pc. prosciutto crudo, hard (approximately 2” x 8”)
½ c. butter
2 shallots, finely chopped
½ c. heavy cream
24 oz. fettucine
1 c. Parmesan cheese
1 sprig of parsley (for garnish)
Salt and pepper to taste
Cut prosciutto into squares. Melt butter in a medium frying pan and add shallots and prosciutto. Cook until golden-brown, for about 2 minutes. Season with some pepper and stir in the heavy cream. Keep warm over low heat while you cook the fettucine. Once fettucine is boiled al dente, throw it into the sauce mixture and toss in a serving bowl. Garnish with parsley and Parmesan cheese. Serve immediately.