Egg Fettuccine with Parmigiano & Prosciutto Cream Sauce

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Famous for its golden hue and hearty flavor, egg pasta is typically reserved for special occasions in Italy. With our authentic line of egg pasta, enjoy these luscious noodles any day of the week. This recipe is simple, but flavorful, boasting such Italian ingredients as Parmigiano-Reggiano, extra virgin olive oil and thinly sliced prosciutto.

Ingredients:

• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 clove garlic, minced
• 10 ounces heavy cream
• 1 egg yolk, beaten
• 1 (8.8-ounce) package DeLallo Fettuccine Egg Pasta
• 1/2 cup grated Parmigiano-Reggiano, plus more for serving
• DeLallo Natural Fine Sea Salt
• Ground black pepper
• 6 slices DeLallo Prosciutto, thinly sliced

Directions:

Bring a large pot of salted water to a boil.

In a large saucepan, warm oil with garlic to flavor, about 2 minutes on medium-high heat. Reduce heat to a medium-low setting and add cream and beaten egg yolk. Stirring often, allow cream to simmer on low for 10 minutes or until thickened.

Cook egg noodles for al dente texture, following package instructions. Drain, reserving 1/2 cup of hot pasta water to finish sauce, if desired.

Stir in 1/2 cup of grated Parmigiano to cream sauce until smooth. Add cooked egg pasta. Toss together on medium heat for about 2 minutes to coat.

Serve 2 nests per person, top with grated Parmigiano and 2 thin slices of prosciutto.

Serves 3 (2 nests per person) Printer-friendly version