Prosciutto is an Italian word for ham. In English, this term is almost always used for dry cured ham. (Any finely sliced ham or bacon could be great substitutes for prosciutto.)
- 200g fettuccine or thick pasta
- 2 egg yolks
- 1 cup (250ml) single (pouring) cream
- ⅓ cup (25g) finely grated parmesan cheese
- sea salt and cracked black pepper
- 4−6 slices prosciutto
- extra finely grated parmesan, to serve
- Cook the pasta in a large saucepan of boiling salted water for 8−10 minutes or until al dente.
- Drain, return to the pan and place over low heat.
- Add the egg yolks, cream, parmesan, salt and pepper and stir for 2 minutes or until the sauce has thickened slightly and coated the pasta.
- Place on serving plates and top with torn pieces of prosciutto.
- Sprinkle with extra parmesan to serve.
0 comments:
Post a Comment