Fettuccine Alla Parma
Indulge in the creamy decadence of Fettuccine Alla Parma, a luxurious Italian pasta dish that combines silky fettuccine with a rich, velvety Parmesan cream sauce. Infused with the delicate aroma of garlic and the savory flavor of thinly sliced prosciutto, this recipe is a symphony of comfort and sophistication. Fresh parsley adds a vibrant touch to the dish, while a dash of freshly ground black pepper enhances every bite. Perfect for a cozy dinner or an elegant occasion, this crowd-pleasing recipe is quick to prepare, taking just 30 minutes from start to finish. Serve it hot with a sprinkle of extra Parmesan for a restaurant-quality meal that’s sure to impress. Ideal keywords: Fettuccine Alla Parma recipe, creamy Parmesan sauce, quick Italian pasta, prosciutto pasta dish, easy dinner ideas.
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Recipe Information
Ingredients
- 400 grams fettuccine pasta
- 50 grams unsalted butter
- 250 ml heavy cream
- 100 grams Parmesan cheese, grated
- 100 grams prosciutto, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 1 tablespoon olive oil
- 3 liters water, for boiling
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt and the fettuccine pasta. Cook according to the package instructions until al dente, usually 8–10 minutes. Reserve 1 cup of pasta water and drain the rest.
In a large skillet, heat 1 tablespoon of olive oil and 50 grams of unsalted butter over medium heat until melted.
Add the minced garlic to the skillet and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and stir to combine. Cook for 3–4 minutes over medium-low heat until the cream slightly thickens.
Lower the heat and gradually add the grated Parmesan cheese while stirring continuously to prevent clumping. Cook for another 2–3 minutes until the cheese is fully melted and the sauce is smooth.
Add the sliced prosciutto to the skillet, stirring to incorporate it into the sauce. Let it cook for 1–2 minutes to slightly heat the prosciutto.
Mix the drained fettuccine into the skillet with the sauce. Toss well to ensure every strand is coated. If the sauce is too thick, gradually add the reserved pasta water, 1–2 tablespoons at a time, until you achieve your desired consistency.
Season with freshly ground black pepper and adjust salt to taste.
Sprinkle finely chopped parsley over the pasta and gently toss again.
Serve immediately in warm bowls, garnished with additional Parmesan if desired.
Nutrition Facts
Calories |
3417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 6226 mg | 271% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 14.5 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1145 mg | 88% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
