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Categories:Viewed: 107 - Published at: 8 years ago
Ingredients
- 1 pound fettuccine
- 3 tablespoons olive oil, divided
- 6 ounces thinly sliced prosciutto, cut crosswise into 1-inch-wide strips
- 3 garlic cloves, pressed
- 3 (14 1/2-ounce) cans petite diced tomatoes in juice, drained
- 1/2 cup whipping cream
- 1/2 cup coarsely chopped fresh Italian parsley
- 1/2 cup grated Parmesan cheese plus additional for serving
Method
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and saute until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and saute 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
- Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.
