Edit ModuleShow Tags

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

What You Need to Know About Filing for an Extension on Your Taxes

A filing extension does not give you more time to pay your taxes.

SmartMarket: Pizza Possibilities With Ardent Mills

Make the most out of your dough recipe with a range of Ardent Mills flours, from gluten-free to Italian-style 00.

Idea Zone: Is Your POS System Optimized for Your Pizzeria?

Revel Pizza Solution partners with Apple to bring owners the best in secure, easy-to-use POS systems

Using Video to Draw in Customers is Key to Staying Relevant in the Coming Years

Learn four easy ways you can employ video to effectively attract attention and connect with customers.

PMQ Takes A Tour Through the Museum of Pizza Pop-Up Exhibition in New York

Pizza pop culture invades New York City with a limited-time pop-up, The Museum of Pizza, giving visitors a host of Instagrammable experiences.

Is Your Sauce The Boss? Tips on Successful Sauces

From marinara and pesto to nacho cheese and gravy, pizza insiders share the secrets behind their most successful sauces.

Quad Cities-Style Pizza: Tinkering With Tradition

Quad Cities pizzerias are an eclectic mix of traditionalists and tinkerers who crave change.

Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice

Marzetti's range of sauces will add a delightful kick to any recipe.

The Benefits of Building Your Own Oven From Scratch

United States Pizza Team veteran Jason Samosky guides us through the ins and outs of building your own wood-fired oven.

Chef's Corner | Pete Blohme Tricks Out a Tasty Treat With Beignets

Serving up beignets, paninis and patriotism in Alabama’s French Quarter, Panini Pete’s fries up a taste of Southern hospitality with these delightful sugar-dusted puffs.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags