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!

 

Ingredients:

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

 

Directions:

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.  

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Recipe of the Month: Roasted Cauliflower and Prosciutto Pizza

Polly-O crafts a flavorful treat with this pie featuring roasted cauliflower, prosciutto, garlic and Parmesan

Pizza Without Borders - Competition Heats Up in the Eastern Bloc

As more pizza competitions and associations pop up in Russia, Bulgaria and Poland, the quality of pizza and prestige of the pizzaiolo continues to rise.

The Chef's Corner: Scott Wiener Q&A

PMQ test chef Brian Hernandez discusses the ins and outs of Scott Wiener's pizza tours, his experience with the pizza industry, and what's next for the pizza-crazed entrepreneur.

From the Editor - A New Year and a New Look For PMQ

This month we focus on the explosive growth of Artichoke Basille and roll out a new look for the magazine!

Product Spotlight: January-February 2018

Dough trays, tomato strips, yeast, menus, ovens and more.

Extra! Extra! Read all about the Pizza Press, a unique fast-casual chain in Southern California

At the Pizza Press, pizza makers are the “editors” and customers get to “publish” the pie of their choice.

Take a hike: How to cope with a higher minimum wage

A pizzeria owner in Washington state offers a four-pronged strategy for staying profitable in an era of rising labor costs.

10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.

The Chef’s Corner: Scott Wiener and the Mo-Heato

The popular owner of Scott’s Pizza Tours isn’t a professional chef, but this recipe will make you think otherwise.

All ‘Choked Up: How a couple of East Village pizza guys became Food Network stars

Artichoke Basille’s has boomed from a shoebox-size Manhattan underdog to a 12-store media magnet—and now sets its sights on franchising.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags