Margarita's International Recipes


Fettucine con Prosciutto di Parma e Panna

Fettuccine with prosciutto and cream

This is a delicious and simple dish to make, not too different from spaghetti carbonara.

Fettuccine with prosciutto and cream


  • 1 3/4 cups heavy cream
  • 1/4 lb prosciutto, chopped
  • 1 1/2 cups grated Parmesan cheese, divided
  • 2 egg yolks
  • 1 lb fetuccini


Combine the cream, the prosciutto, 3/4 cup Parmesan cheese and egg yolks in a large metal or glass bowl.

Set a pot of water to boil, large enough to fit the other bowl. Place the bowl on the boiling pot and heat up the sauce.

Meanwhile cook the fetuccini in salted water. Drain, add to the sauce and mix well.

Serve with the remaining 3/4 cup of Parmesan.

Adapted from a recipe in Claudia Roden's The Good Food Of Italy: Region By Region

Emilian-Romagnan Recipes | Margarita's International Recipes | Marga's Food Blog | E-mail