| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1/2 cup diced prosciutto (about 3 1/2 ounces)
- 1 clove garlic, chopped
- 2 teaspoons chopped fresh thyme
- 1/2 cup dry white wine
- Freshly ground pepper
- 1 cup heavy cream
- Pinch of freshly grated nutmeg (optional)
- 12 ounces fettuccine
- 1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
- 1/4 cup grated parmesan cheese, plus more for topping
Instructions
- Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
- Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.
Nutrition Facts
| Calories | 651 |
| Total Fat | 29 grams |
| Saturated Fat | 16 grams |
| Cholesterol | 111 milligrams |
| Sodium | 915 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 3 grams |
| Protein | 23 grams |
Reviews
I went crazy:
Added a sliced zucchini with the asparagus
Added a shallot, green onions and green pepper
Rosemary with 5 sweet basil leaves
Also an shake of pepper flakes
Will make again for sure !!
Added a sliced zucchini with the asparagus
Added a shallot, green onions and green pepper
Rosemary with 5 sweet basil leaves
Also an shake of pepper flakes
Will make again for sure !!
This is wonderful! After reading reviews, I did replace the prosciutto with pancetta and the thyme with rosemary. As I was cooking for just three of us, I halved the entire recipe, except for the pancetta – can’t have too much pancetta! I will definitely make this again.
Delicious, followed directions to the T, Sauce unfortunately was watery, added a half a cup of double cream whole milk Galbani ricotta cheese to thicken and it was amazing
Quick and flavorful. Used bacon and cooked the asparagus with the bacon after I drained the grease and added the wine. Added more garlic and some red pepper flakes.
This was very tasty, easy and fast. Followed the directions as written except used leftover Easter ham, cut into lardons and browned in some butter to start. Might swap out baby spinach for the asparagus come Christmas.
This recipe is now in the rotation of easy, delicious dinners. After making it several times, I prefer with pancetta and rosemary from my garden. Going to make it again tomorrow and my husband is very excited!
Made as written. Only added a little more Parmesan. Quick, easy, and delicious!
Delicious I did not boil the asparagus I cut it up and put it in with the white wine it was perfect
My husband loved it
My husband loved it
Made it exactly as described. No substitutes. The thyme just didn’t go well with everything else. It would be perfect with more garlic and less or no thyme.
It was delicious! Used deli ham instead and cooked it in bacon grease. I prefer the asparagus on the side so it was steamed separately. Got compliments galore 😀