Ingredients Jump to Instructions ↓

  1. 1 1/2 cups heavy cream

  2. 5 tablespoons unsalted butter

  3. 1 cup grated parmesan cheese

  4. 1/2 cup pecorino cheese

  5. 1/2 cup asiago cheese

  6. 1/2 cup romano cheese salt & fresh ground pepper fresh nutmeg

  7. 4 ounces fresh pancetta , small pieces

  8. 4 ounces fresh prosciutto

  9. 1 lb homemade fresh fettuccine

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to boil. Meanwhile in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 tablespoons each of the 4 cheeses and whisk over low heat and season with salt and pepper to taste and a generous pinch of nutmeg. Set aside. Saute the pancetta and lightly sauté the procciutto in a skillet.

  2. Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes. Drain.

  3. Put the fettuccine pasta in a warmed large shallow dish. Pour on the sauce and sprinkle with 6 more tablespoons of the cheese. Serve all immediately on two sides of a dinner plate with the asparagus.

  4. Garnish and add sides to your liking. Enjoy! ?


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