I have the fondest memory of the first time I had Fettuccine Alfredo. I was living in Richmond, VA and a very talented and dear friend Beth, invited me over to her house for dinner. She made Fettuccine Alfredo with Broccoli. The combination of a great meal and good company left a lasting, positive, impression on me and I am forever grateful for our friendship; meals do make memories.
This version includes asparagus along with crisp prosciutto. Broccoli would taste great too. I use fresh pasta whenever I can. Steam the asparagus until it turns bright green and then drain and remove from heat. Overcooked asparagus is no fun.
This recipe serves two generous portions and takes less than 30 minutes to prepare.
1 cup sliced asparagus spears
1/2 cup butter
1/2 cup half and half
1/2 cup grated parmesan cheese
8 ounces fresh fettuccine noodles
2 slices of prosciutto, diced
- Bring six quarts of salted water to a boil. Add the fettucine. Cook for about three minutes until al dente.
- While the pasta is cooking, melt the butter in a saucepan on medium heat. Add the half and half. Whisk in the cheese until a creamy sauce forms. The sauce will thicken as the cheese melts and begins to bubble; add more cheese if a thicker you prefer a thicker consistency.
- In a skillet steam the asparagus until it just turns bright green and then remove from the heat.
- Saute the diced prosciutto until crisp. Set aside.
- Place the fettucine in individual serving bowls. Spoon on some Alfredo sauce. Arrange the asparagus and prosciutto on top of the pasta.
- Serve and salt and pepper to taste. I always add red pepper flakes to mine or a sprinkle of Cayenne pepper. Grated parmesan cheese is a nice finish.