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Fettucini with Prosciutto and Walnuts




Source of Recipe


seattletimes


List of Ingredients




- 1/8 pound prosciutto, sliced paper thin
- 2 medium cloves garlic, peeled and minced
- ½ cup finely chopped Italian parsley
- 1/3 cup walnuts, coarsely chopped
- 3 tablespoons extra virgin olive oil
- 2/3 cup reduced-sodium chicken broth
- ¾ teaspoon coarsely ground black pepper
- 12 ounces fettuccine noodles (4 cups broken into shorter lengths)
- About ½ cup pasta cooking water
- 4 tablespoons grated Romano or Parmesan cheese



Recipe



1. Bring a large pot of water to a boil for the pasta.

2. Cut the prosciutto into thin shreds about 2 inches long and set aside. Chop the garlic, parsley and walnuts; set aside.

3. Heat the olive oil in a 9-inch skillet over medium heat. Add the prosciutto and garlic; sauté 2 minutes. Pour the broth into the pan and add the pepper. Simmer 5 minutes. Stir in the parsley and walnuts; hold on low heat.

4. Cook the fettuccine in the boiling water according to package directions. Reserve about ½ cup cooking water before draining in a colander. Put the pasta back into the hot pan and add the sauce, cheese and enough of the cooking water to moisten the pasta. Cover the pan and set aside for a couple of minutes so the sauce is thickened by the pasta and melted cheese. Stir well and spoon onto warm plates.