Pasta, Fettuccine with Prosciutto, Tomatoes & Cream

By Bob_Bazzle

Ingredients

• 1 pound fettuccine
• 3 tablespoons olive oil, divided
• 6 ounces thinly sliced prosciutto, cut crosswise into 1-inch-wide strips
• 3 garlic cloves, pressed
• 3 (14 1/2-ounce) cans petite diced tomatoes in juice, drained
• 1/2 cup whipping cream
• 1/2 cup coarsely chopped fresh Italian parsley
• 1/2 cup grated Parmesan cheese plus additional for serving

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.

Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and saut�ntil crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and saut�5 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.

Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.