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”

Ingredients Nutrition


  1. 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.
  2. RESERVE 1/2 cup of the water
  3. When cool enough to handle, cut the asparagus into 1/4" lengths.
  4. Pour 4 quarts of water into a large pot and place over a high heat (for pasta).
  5. In a skillet over medium heat, melt the butter and add the onion, cooking until it softens and turns a rich golden color.
  6. Stir in the sliced prosciutto and saute' until it has lost its raw color.
  7. Add the asparagus, raise the heat to medium-high and cook until it is lightly browned.
  8. Pour the reserved water in and cook until it has evaporated.
  9. 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.
  10. 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.
  11. When the pasta is cooked "al dente", drain it and toss it with the sauce, adding the grated cheese.
  12. Serve immediately.
  13. NOTE: Also good with: penne, fusilli corti, garganelli.

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