Fettuccine With Prosciutto, Tomatoes & Cream : Fettuccine Recipes
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Fettuccine with prosciutto, tomatoes and cream is something that you prepare in a skillet. Make fettuccine with prosciutto, tomatoes and cream with help from a culinary professional in this free video clip.
Expert: Maria Vieages
Bio: Maria Vieages realized at 30 that cooking was her dream.
Filmmaker: Steven Watkins
Series Description: Many people might not realize just how versatile fettuccine really is, as it can be the base of numerous recipes. Get tips on a variety of different fettuccine dishes with help from a culinary professional in this free video series.
Linguine & Prosciutto w/ Brown Butter Sauce Pasta Recipe || KIN EATS
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Liesl Maggiore shares this easy and scrumptious recipe that is chock full of ingredients that both kids and adults LOVE -- pasta, butter and cheese! The secret is in the butter which you brown (not burn). You'll love the rich, nutty flavor it adds to the dish. Enjoy!
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Linguine with brown butter, prosciutto & pine nuts
I think just about every kid (and adult) on the planet loves to eat pasta with butter and parmesan cheese. This is a fancy version of that classic combination with a couple additional ingredients that add some protein and extra delicious flavor. You can serve this as a super simple main course with a green salad or use it as a side dish -- it pairs really nicely with chicken.
Serves 4-6
1 pound (450 g) linguine
½ c. (120 g) unsalted butter
3 ounces (85 g) prosciutto -- sliced thin & roughly torn into small pieces
½ c. (75 g) toasted pine nuts
½ c. (20 g) chopped parsley
2 T. (30 mL) lemon juice
freshly grated parmesan
Cook linguine in boiling, salted water until al dente. Drain.
While pasta is cooking, cut butter in chunks and heat in a heavy skillet over medium heat. Swirl the pan so that the butter doesn't burn. Remove from heat immediately when foaming subsides, butter turns light, golden brown and gives off a nutty aroma. Careful -- brown can turn to black in an instant so pay close attention!
Stir in pine nuts, prosciutto and parsley. Toss with linguine and freshly grated parmesan.
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Better Than Take-Out! Mushroom Prosciutto Pasta Recipe - Glen & Friends Cooking - Not Italian Recipe
Mushroom Prosciutto Pasta Recipe - Glen And Friends Cooking - Not An Italian Pasta Recipe.
This mushroom sauce pasta is packed with flavour. The mushroom sauce is mostly that - mushrooms,; the cream in the sauce is a relatively small component of the entire dish. So you could just barely call it a Mushroom Cream Sauce pasta recipe. We used our home cured prosciutto, but any cured pork like pancetta, guanciale, or bacon will bring the flavours we're looking for. This is a quick weeknight pasta recipe, using just a few simple ingredients. We use bowtie pasta, but any pasta shape could be used in this recipe.
Ingredients:
30 mL (2 Tbsp) olive oil
85g (3 ounces) thinly sliced prosciutto
500g (1 pound) mixed mushrooms, chopped
2-3 shallots, finely chopped
2-3 sprigs of thyme
Salt and pepper to taste
250 mL (1 cup) chicken stock or broth
500g (1 Lb) bow tie pasta or similar
175 mL (¾ cup) 35% heavy cream
Method:
Heat oil in a large Dutch oven and fry prosciutto until just starting to brown.
When browned, remove from pan and set aside.
Add the shallots and mushrooms to the pan, and cook while stirring until they've lost their moisture.
Add stock, thyme, and season with pepper, bring to a simmer and cook until most of the liquid is gone.
Meanwhile, cook pasta in salted boiling water until just barely al dente.
Transfer pasta to the pot with mushrooms and stir in 1 cup pasta cooking liquid; toss constantly until pasta is cooked and liquid is slightly thickened.
Add half of the prosciutto back into the pot, along with the cream, and continue tossing, until pasta is coated.
Adjust seasoning if needed.
Crumble remaining prosciutto overtop and grate on some Parmesan.
How we made the prosciutto:
Prepping the hog leg:
Making Prosciutto Crudo:
5 Month Update Video:
The final tasting:
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welcome friends welcome back to the kitchen if you've been following along you know that we made an entire leg of prosciutto and i've got a little piece of it here and i've been working through different ways of using it in different dishes and so today we're going to make a pretty straightforward simple pasta that is mostly mushrooms but flavored with the prosciutto
Creamy fettuccine with sweet peas and prosciutto recipe
This pasta recipe just made family dinners a lot easier.
Penne Pasta with Peas and Prosciutto
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Prosciutto and Ricotta Pasta
This pasta comes together fairly quick and can be perfect for any day of the week. You end up with a creamy tomato sauce that goes perfectly with the prosciutto. What I like about this dish is the prosciutto isn’t cooked until crispy, so you still have a bit of “chew” to it and all the flavour that comes with it. You can of course cook the prosciutto until crispy but if you haven’t tried it this way, give it a shot.
PASTA WITH PASSATA, RICOTTA AND PROSCIUTTO
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
300g Prosciutto di Parma, cut into small strips
3 tbsp. Extra virgin olive oil
½ small yellow onion, finely chopped
1-2 cloves of garlic, thinly sliced or finely chopped
Chili flakes, to taste
680ml Passata, strained tomatoes
Salt, to taste
Freshly cracked pepper, to taste
Fresh basil, to taste, torn
500g Rigatoni or any pasta you prefer
Method
1. In a large dry pan on medium heat, cook the prosciutto about half way and remove to a plate. Set aside.
2. Add 3 tbsp. extra virgin olive oil and onions. Saute until onions are soft. Add garlic and chili flakes and sauté until garlic is tender.
3. Add the passata and season with salt and freshly cracked pepper. Cook for about 20 minutes until the sauce has reduced a little bit. Add basil and bring heat to low. In a bowl, add Ricotta and Parmigiano-Reggiano and set aside.
4. Cook the rigatoni in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
5. As the pasta cooks add a small ladle of pasta water to the ricotta and Parmigiano-Reggiano. Mix until smooth and creamy.
6. Add Ricotta mixture to sauce. Mix to incorporate. When pasta is ready, add to the pan with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add the prosciutto back to the sauce and mix and toss. Turn off the heat or remove the pan from the heat and add some Parmigiano-Reggiano, mixing and tossing to incorporate into the pasta. Enjoy!
Until next time, ciao!
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