Fettuccine with Prosciutto, Asparagus and Cream from The Classic Pasta Cookbook by Giuliano Hazan
Peeling the bottom third of the asparagus here ensures that you’ll have tender asparagus bits in this luscious, savory pasta dish.
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Ingredients
- 12 ounces dry Fettuccine or homemade with 3 eggs and 2 ¼ cups flour
- ½ cup sweet yellow onion, finely diced
- Freshly ground black pepper
- 3 tablespoons butter
- 1 cup heavy cream
- ½ cup Parmigiano-Reggiano, freshly grated
- Salt
- ½ pound asparagus
- 4 ounces prosciutto, cut from a ⅛” thick slice in strips 1” long and ⅛” wide
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