Shelly's Recipe

CREAMY FETTUCCINE

Category: Pasta

1 cup butter
8 oz prosciutto, thinly sliced and shredded
12 oz fresh mushrooms, thinly sliced
3 cups heavy cream
1/2 cup grated parmesan cheese
1 quart tomato sauce, heated
2 lbs fettucine, al dente

While pasta is cooking, melt 1/2 cup butter in a frying pan. Add prosciutto and mushrooms; set aside.

Melt remaining butter in the cream in a medium saucepan over low flame; gradually add the grated cheese, stirring constantly. Cook until well bended and thick. Set aside.

Ladle half tomato sauce into drained fettuccine and mix. Gradually add half the white sauce and stir until the fettuccine is well coated and light orange color.

Dish fettuccine into individual bowls. Sprinkle some of the prosciutto and mushrooms on each serving.

Serves 8