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Print this Recipe    Fettucine Prosciutto

Fettuccine with Prosciutto and Asparagus

1/2 lb asparagus, in 1 pieces.
2 tablespoon butter
1/2 cup onion, minced
4 oz prosciutto
1 tablespoon butter
1 tablespoon flour
1/2 cup cream
1 lb fettuccine
1/2 cup Parmesan cheese freshly, grated
ground pepper

Cook the asparagus until tender; drain. Reduce the cooking water
to 1/2 cup. Melt the butter in a skillet over a medium heat. Add
the onion and cook until fragrant. Stir in the prosciutto and saute.
Make a roux of the flour and butter; add the reserved asparagus
water and cream. Whisk and heat until the sauce thickens. Add the
asparagus and prosciutto and stir in. In the meantime cook the
pasta. When the pasta is cooked al dente, drain it and toss it with
the sauce, adding the grated cheese. Serve and add freshly grated
pepper to taste.

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