Gemelli Alfredo With Proscuitto Recipes

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!

Steps:

• Bring a large pot of water to a boil; add salt and beet. Cook pasta 2 minutes less than instructed on package (beet should be knife-tender). Drain; when beet is cool enough to handle, chop into small pieces.
• Place prosciutto in a large saute pan over medium-high; cook, stirring occasionally, until crisp, about 3 minutes. Transfer to a plate.
• Swirl oil into pan and add onion. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add cabbage and cook until slightly tender, about 2 minutes. Stir in beet. Increase heat to high, pour in wine, and cook, stirring frequently, until reduced by half, about 2 minutes.
• Add pasta and toss to combine. Add prosciutto and season with salt. Serve immediately, with cheese.

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
• Chop prosciutto. In a skillet heat oil over moderately high heat until hot but not smoking and sauté prosciutto, stirring, until it begins to brown, about 2 minutes. With a slotted spoon transfer prosciutto to paper towels to drain.
• Boil pasta until al dente and drain in a colander. Return pasta to kettle and add remaining ingredients except prosciutto and salt to taste. Cook pasta over low heat, stirring, until butter is melted and sauce coats pasta.
• Serve pasta sprinkled with prosciutto.

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.

Steps:

• Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
• In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.