Four Cheese Fettuccine Alfredo with Pancetta Prosciutto
Indulge in the ultimate comfort food with this decadent Four Cheese Fettuccine Alfredo with Pancetta Prosciutto. Creamy, rich, and luxurious, this recipe combines perfectly cooked fettuccine pasta with a velvety Alfredo sauce crafted from a blend of Parmesan, Romano, mozzarella, and Gorgonzola cheeses. The dish is elevated further with the savory crunch of crispy pancetta and the delicate saltiness of tender prosciutto, creating a flavor-packed experience in every bite. Finished with a sprinkle of fresh parsley, this easy-to-make recipe strikes the perfect balance between gourmet elegance and hearty satisfaction. Ideal for a cozy dinner or a special occasion, this pasta dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 16 oz Fettuccine pasta
- 4 oz Pancetta, diced
- 4 oz Prosciutto, thinly sliced
- 4 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 0.5 cup Grated Romano cheese
- 0.5 cup Shredded mozzarella cheese
- 0.25 cup Crumbled Gorgonzola cheese
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and transfer to a paper towel-lined plate to drain.
In the same skillet, add the butter and let it melt over medium heat. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant.
Pour the heavy cream into the skillet and bring to a gentle simmer. Reduce the heat to low and stir in the Parmesan, Romano, mozzarella, and Gorgonzola cheeses one at a time, allowing each to melt completely before adding the next.
Season the sauce with salt and freshly ground black pepper. If the sauce is too thick, stir in small amounts of the reserved pasta cooking water to reach your desired consistency.
Add the cooked fettuccine to the skillet and toss to coat evenly in the cheese sauce.
Tear or slice the prosciutto into bite-sized strips and add it to the pasta along with the cooked pancetta. Gently toss to combine.
Transfer the fettuccine Alfredo to serving plates or a large serving dish. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.
Serve immediately and enjoy your Four Cheese Fettuccine Alfredo with Pancetta and Prosciutto!
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.3 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 453 mg | 35% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 259 mg | 6% | |
*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.
