Carrot and Prosciutto Pasta

by Sue Taggart

Quite simply the best pasta – ever!!! If you want to impress your friends and only spend a short while preparing a delicious meal, this is the recipe for you. It freezes well too.

Serves 4:

2 tbsp    butter

1/4 c      extra virgin olive oil

1             medium onion finely chopped

6            medium carrots, cleaned and shaved into ribbons

1/2 lb    prosciutto

2/3 c     chicken broth

6            gratings of fresh nutmeg

1/2 c     grated parmesan cheese

1 lb       fettuccine

salt and pepper to taste

In a large skillet melt one tablespoon butter with 2 tablespoons olive oil. Add onion and cook until translucent, about three minutes. Add carrots and prosciutto and cook, stirring often, until carrots start to brown and prosciutto becomes crispy, about ten minutes. Stir in nutmeg and chicken stock and simmer for five minutes. Season with salt and pepper.

Meanwhile cook the pasta as directed, drain and put into serving platter. Toss with one tablespoon butter, 2 tablespoons olive oil and ¼ cup of Parmesan cheese. Pour over the carrot sauce, toss and serve with the remaining cheese.

Pour some chilled Pinot Grigio and enjoy! Salute.

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