| Loni Andersons Fettuccine
1 pound of Fettuccine
1 pint of Whipping cream
1/4 pound of Lean prosciutto or baked
2 ounces of butter
1/4 teaspoon of sage, crushed
1/8 teaspoon of Red pepper, optional
1/3 cup of Marsala wine
1/2 cup of Parmesan cheese |
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Fill spaghetti pot 3/4 full of water and add 1 tsp. salt. Bring to boil. While waiting for water to boil, melt butter in large pan, then add prosciutto or ham and sauté for about 4 minutes. Add spices and Marsala and mix thoroughly, allowing liquid to evaporate just a little. Lower the heat to simmer. When water boils, add fettuccine. Bring water back to boil and cook 6 to 8 minutes, making sure fettuccine doesn't get too soggy. When fettuccine is boiling, add cream to sauce, stirring constantly and bringing sauce to a boil so mixture thickens enough to coat fettuccine. Drain fettuccine, but do not rinse. Add to sauce, then add Parmesan cheese and toss together until sauce and cheese coat each strand of fettuccine. Turn onto large platter and serve with salad and red wine. Formatted by Mary Wilson, BWVB02B. Converted by MM_Buster v2.0l.
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