Fettuccine With Prosciutto, Asparagus, and Cream

"Another recipe from my love of Italian. (I know Italian blood is in me somewhere even tho my parents deny it) A change from the ordinary. Serve with a green salad and bread"
 
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Ready In:
35mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet just enough water to cover the asparagus. Only a few minutes to cook tender.
  • RESERVE 1/2 cup of the water
  • When cool enough to handle, cut the asparagus into 1/4" lengths.
  • Pour 4 quarts of water into a large pot and place over a high heat (for pasta).
  • In a skillet over medium heat, melt the butter and add the onion, cooking until it softens and turns a rich golden color.
  • Stir in the sliced prosciutto and saute' until it has lost its raw color.
  • Add the asparagus, raise the heat to medium-high and cook until it is lightly browned.
  • Pour the reserved water in and cook until it has evaporated.
  • Stir in the cream and cook, stirring frequently, until it has reduced by half. At this time taste for any salt requirements. Remove skillet from heat and set aside.
  • When water for the pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop in the pasta all at once, stirring well.
  • When the pasta is cooked "al dente", drain it and toss it with the sauce, adding the grated cheese.
  • Serve immediately.
  • NOTE: Also good with: penne, fusilli corti, garganelli.

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RECIPE SUBMITTED BY

<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
 
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