Fettuccine Alfredo With Figs And Prosciutto Recipes

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FETTUCCINE ALL'ALFREDO CON PROSCIUTTO DI PARMA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 8



Fettuccine all'Alfredo con Prosciutto di Parma image

Steps:

  • Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
  • Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
  • Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!

1 (12 ounce) package egg fettuccine
1/3 pound prosciutto di Parma
2 tablespoons butter
1 to 1 1/4 cups half-and-half
1 cup (3 healthy handfuls) grated Parmigiano-Reggiano
2 pinches ground nutmeg or about 1/4 teaspoon freshly grated nutmeg
Coarse ground black pepper
A pinch coarse salt

FRESH FIG AND PROSCIUTTO PASTA SAUCE

A yummy recipe to impress in a hurry. If you plan to eat it all yourself cut down on the figs or you'll pay later. Spoon sauce over warm plates of linguine or the like and top each the prosciutto and figs. The brie and pear alternative is great for the fall.

Provided by hungryinottawa

Categories     Creamy Pasta Sauce

Time 20m

Yield 4

Number Of Ingredients 8



Fresh Fig and Prosciutto Pasta Sauce image

Steps:

  • Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.n
  • Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.n
  • Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.n

Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.5 g, Cholesterol 29.5 mg, Fat 10.6 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 5.8 g, Sodium 592.1 mg, Sugar 15.1 g

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
6 thin slices prosciutto, cut into thin strips
6 fresh figs, stemmed and quartered
1 tablespoon lemon zest
¼ teaspoon lemon pepper seasoning, or to taste

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13



Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce image

Steps:

  • Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
  • While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
  • Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

1 pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

FRESH FETTUCCINE WITH FIGS, PROSCIUTTO AND GOAT CHEESE

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20



Fresh Fettuccine with Figs, Prosciutto and Goat Cheese image

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
  • Arrange the prosciutto in a single layer on the prepared baking sheet. Bake for about 10 minutes until crispy. Drain on paper towels. When cool enough to handle, crumble the prosciutto into 1/2-inch pieces.
  • Cut the pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time until the pasta is about 1/16-inch thick. Add the fettuccine attachment and run the pasta sheets through. Dust the fettuccine lightly with flour to avoid sticking.
  • Bring a large pot of salted water to a boil over high heat. Add the olive oil and pasta. Cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Place the pasta in a large serving bowl.
  • For the sauce: In a medium saucepan, combine the figs, broth, orange juice, thyme, salt and pepper. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat. Stir in the goat cheese, mascarpone cheese and lemon zest until the sauce is creamy.
  • Pour the sauce over the cooked pasta and toss until all the ingredients are coated. Top with the crumbled prosciutto and serve.
  • Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
  • Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
  • Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.

Vegetable oil cooking spray
Four 1/4-inch-thick slices prosciutto
1 recipe Fresh Pasta, recipe follows
All-purpose flour, for dusting
Kosher salt
1 tablespoon extra-virgin olive oil
1 1/2 cups (about 7 ounces) dried Mission figs, stemmed and quartered
1/2 cup low-sodium chicken broth
1/2 cup fresh orange juice
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup (4 ounces) goat cheese, at room temperature, crumbled
1/2 cup (4 ounces) mascarpone cheese, at room temperature
Zest of 1 large lemon
2 cups cake flour
1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil

FOUR CHEESE FETTUCCINE ALFREDO WITH PANCETTA, & PROSCIUTTO

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.

Provided by Heather Moloian

Categories     European

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 11



Four Cheese Fettuccine Alfredo With Pancetta, & Prosciutto image

Steps:

  • 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 sauté 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!

Nutrition Facts : Calories 980.3, Fat 64.8, SaturatedFat 39.2, Cholesterol 295, Sodium 787.9, Carbohydrate 66.8, Sugar 0.5, Protein 33.5

1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 cup grated parmesan cheese
1/2 cup pecorino cheese
1/2 cup asiago cheese
1/2 cup romano cheese
salt & fresh ground pepper
fresh nutmeg
4 ounces fresh pancetta, small pieces
4 ounces fresh prosciutto
1 lb homemade fresh fettuccine

FETTUCCINE ALFREDO WITH FIGS AND PROSCIUTTO

I had this dish at a local restaurant in Boise and wanted to give it a try on my own. It's a quick and easy elegant take on fettuccine Alfredo.

Provided by Carey Acker

Categories     Italian Recipes

Time 25m

Yield 4

Number Of Ingredients 6



Fettuccine Alfredo with Figs and Prosciutto image

Steps:

  • Bring a large saucepan of lightly salted water to a boil. Cook fettuccine in the boiling water until pasta floats to the top, 2 to 5 minutes; drain and transfer pasta to a bowl.
  • Combine Alfredo sauce, figs, prosciutto, and black pepper in the same saucepan used for pasta; cook and stir over medium heat until warmed, 5 to 10 minutes. Add pasta to Alfredo sauce mixture and mix well; transfer to a serving bowl and top with Parmesan cheese.

Nutrition Facts : Calories 524.2 calories, Carbohydrate 63.4 g, Cholesterol 108.9 mg, Fat 21.2 g, Fiber 5.2 g, Protein 19.5 g, SaturatedFat 12 g, Sodium 1283.7 mg, Sugar 16.1 g

1 (9 ounce) package fresh fettuccine (such as Buitoni®)
1 (15 ounce) jar light Alfredo sauce (such as Classico® Light Creamy Alfredo)
3 ounces dried figs (such as Sun-Maid®), stemmed and thinly sliced
2 ounces thinly sliced prosciutto (such as Boar's Head®), cut into thin strips
freshly ground black pepper to taste
2 tablespoons shredded Parmesan cheese

FETTUCCINE ALFREDO CON PROSCIUTTO

Rich and decadent. You'll never want for a better alfredo sauce. (in my humble opinion).The variations on this sauce are tremendous, see following directions. My Italian brother-in-law even highly recommends!

Provided by Billy Starr

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Fettuccine Alfredo Con Prosciutto image

Steps:

  • The cheese selected here are of the best quality. It's your main ingredient of the sauce, try not to cheat. Parmesean/Romano cheese in a can does not melt at all, because of additives. Highly not recommended.
  • Boil water for pasta, cooking until al-dente.
  • Slice prosciutto into squares.
  • Fine Dice Shallots.
  • Grate Cheeses.
  • Melt butter in a generous sized cooking pan (pan with sides) on low heat. Add shallots and cook till tender/translucent. Add salt and pepper to taste (remember there's alot of salt in these cheeses.) Add heavy cream, stirring constantly until the cream almost boils. Remove from heat. Add drained pasta into pan with cheeses. Stir until you've found decadence in a pan!
  • Soon as I can I'll post a picture, but with green pasta, use a white or cream colored serving dish and garnish with parsley and a few ribbons of parmasean cheese! Bon appetito! (cooking time depends really on your pasta choice).
  • Variations:.
  • For example, skip proscuitto and cook shrimp in sauce before adding pasta and cheese. OMG! Add cooked diced chicken breast. Try pancetta or bacon instead of prosciutto. Use with tortellini? Add Mozarella cheese on top of individual servings and bake it under a 450* pre-heated oven for 10-15 min until mozarella is melted and just starting to brown.

Nutrition Facts : Calories 632.7, Fat 34.6, SaturatedFat 20.3, Cholesterol 170.7, Sodium 287.4, Carbohydrate 64.2, Fiber 2.8, Sugar 1.7, Protein 17.2

4 ounces prosciutto di Parma
1/4 cup butter
2 large shallots
3/4 cup heavy cream
1/2 cup parmigiano-reggiano cheese
1/2 cup pecorino romano cheese
12 ounces fettuccine (even better Spinach Fettucine)
salt and pepper (To taste. Using white pepper will slightly alter the taste from Black and you won't have black dots )
parsley (to garnish)

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