Description
I won first place in two different iron-chef competitions with this savory and delicious take on classic fettuccine alfredo. This is my original recipe. I also made a complimentary perlini pasta with pesto and suggest a side vegetable of garlic asparagus. You can see my recipes for both of these items.
Ingredients
- Heavy Cream
- Unsalted Butter
- Parmesan Cheese
- Pecorino Cheese
- Asiago Cheese
- Romano Cheese
- Salt & Fresh Ground Pepper
- Fresh Nutmeg
- Pancetta
- Prosciutto
- Fresh Fettuccine
Instructions
- Bring a large pot of water to boil
- Meanwhile in a large saucepan over high heat, bring the cream and butter to a boil
- Reduce the heat to low and simmer for about 1 minute
- Add 6 tablespoons each of the 4 cheeses and whisk over low heat and season with salt and pepper to taste and a generous pinch of nutmeg
- Set aside
- Saute the pancetta and lightly saut the procciutto in a skillet
- Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes
- Drain
- Put the fettuccine pasta in a warmed large shallow dish
- Pour on the sauce and sprinkle with 6 more tablespoons of the cheese
- Serve all immediately on two sides of a dinner plate with the asparagus
- Garnish and add sides to your liking
- Enjoy!