Creamy Fettuccine Gratin with Prosciutto
Elevate your pasta experience with this decadent dish featuring al dente fettuccine coated in a creamy sauce with savory prosciutto and finished with a golden-brown Parmesan crust. A true delight for pasta lovers!
Ingredients
For the creamy fettuccine gratin | |
|---|---|
| 1 1⁄2 | ounces butter |
| 2 | tablespoons flour |
| 7 | ounces hot milk (milk heated to just under boiling) |
| 3 1⁄2 | ounces butter |
| 5 | ounces prosciutto, cut into thin strips |
| 1 | lb fettuccine |
| salt, to taste | |
| black pepper, to taste | |
| 5 | ounces freshly grated Parmesan cheese |
Instructions
For the fettuccine gratin | |
|---|---|
| 1. | Melt the butter in a saucepan and stir in the flour to create a roux. Cook and brown the mixture for 3 minutes. |
| 2. | Slowly pour in the hot milk, stirring continuously until the mixture thickens. Simmer for 10 minutes. |
| 3. | Cook the fettuccine in boiling salted water until it is cooked al dente. |
| 4. | In a separate pan, melt most of the remaining butter and sauté the prosciutto until slightly crisp. |
| 5. | Drain the cooked pasta and toss it with the sautéed prosciutto and half of the creamy sauce. Season with salt and pepper. |
| 6. | Transfer the pasta mixture to a large ovenproof dish and top it with the remaining sauce. Dot with the remaining butter and cover with a generous layer of freshly grated Parmesan cheese. |
| 7. | Place the dish under the broiler until the cheese and sauce are golden brown. Serve hot and enjoy! |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 714.4 kcal |
| Protein | 25.8 g |
| Fat | 36.8 g |
| Carbohydrates | 70.5 g |
| Fiber | 3.1 g |
| Sugar | 2 g |
Published on Jul 31, 2024 by Luminița