Title: Fettuccine with Prosciutto & Asparagus
Categories: Pasta Ethnic
Yield: 4 Servings
| 1/2 | lb | Asparagus, in 1" pieces. |
| 2 | tb | Butter |
| 1/2 | c | Onion, minced |
| 4 | oz | Prosciutto |
| 1 | tb | Butter |
| 1 | tb | Flour |
| 1/2 | c | Cream |
| 1 | lb | Fettuccine |
| 1/2 | c | Parmesan cheese freshly grated |
| | | Freshly ground pepper |
Cook the asparagus until tender; drain. Reduce the cooking water to 1/2
cup. Melt the butter in a skillet over a medium heat. Add the onion and
cook until fragrant. Stir in the prosciutto and saute. Make a roux of the
flour and butter; add the reserved asparagus water and cream. Whisk and
heat until the sauce thickens. Add the asparagus and prosciutto and stir
in. In the meantime cook the pasta. When the pasta is cooked al dente,
drain it and toss it with the sauce, adding the grated cheese. Serve and
add freshly grated pepper to taste.