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Fettuccine all'Alfredo con Prosciutto di Parma


  • 1 package egg fettuccine (12 ounces)

  • 1/3 pound prosciutto di Parma, thinly sliced at deli counter, then cut into thin strips (ask if they will cut it into strips for you at the deli counter to save time)

  • 2 tablespoons butter

  • 1-1 1/4 cups half-and-half

  • 1 cup grated Parmigiano Reggiano (3 healthy handfuls)

  • 2 pinches ground nutmeg, or about 1/4 teaspoon freshly grated nutmeg

  • Coarse ground black pepper

  • A pinch coarse salt


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. Pre-heat 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 one 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!