Four Cheese Fettuccini with Prosciutto and Artichoke Hearts
Indulge in the creamy decadence of Four Cheese Fettuccini with Prosciutto and Artichoke Hearts, a luxurious pasta dish that’s as comforting as it is elegant. This recipe combines tender fettuccini with a rich blend of parmesan, pecorino romano, fontina, and mozzarella cheeses, creating a silky, melt-in-your-mouth sauce. The addition of savory prosciutto and briny artichoke hearts elevates the flavor profile, balancing the creaminess with a touch of saltiness and earthiness. Finished with a sprinkle of fresh parsley, this restaurant-worthy meal is surprisingly easy to prepare in just 40 minutes, making it perfect for a weeknight dinner or an impressive dinner-party centerpiece. Whether you’re craving Italian-inspired comfort food or looking for a new way to enjoy fettuccini, this irresistible recipe will satisfy everyone at the table.
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Recipe Information
Ingredients
- 12 ounces Fettuccini pasta
- 2 tablespoons Butter
- 3 Garlic cloves, minced
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 cup Pecorino Romano cheese, grated
- 0.5 cup Fontina cheese, shredded
- 0.5 cup Mozzarella cheese, shredded
- 4 ounces Prosciutto, thinly sliced
- 1 14-ounce can Artichoke hearts, quartered and drained
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the cooked pasta aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
Slowly pour in the heavy cream, stirring constantly. Reduce the heat to low and let the mixture simmer for 2-3 minutes.
Stir in the Parmesan, Pecorino Romano, Fontina, and Mozzarella cheeses, one handful at a time, ensuring each addition melts fully before adding the next. Continue stirring until the sauce is smooth and creamy.
Add the prosciutto and artichoke hearts to the skillet, stirring gently to combine. Let them warm through for about 2-3 minutes.
Season the sauce with salt and black pepper to taste. If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until it reaches your desired consistency.
Toss the cooked fettuccini in the skillet with the sauce, ensuring the pasta is evenly coated.
Remove the skillet from the heat. Sprinkle the dish with fresh parsley for garnish and serve immediately.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 35.3 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 590 mg | 45% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 445 mg | 9% | |
*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.
