Fettuccine Gorgonzola Alfredo Tossed With Asparagus, Leeks And Prosciutto

1. 1

   1. Place butter and leeks into heavy bottom sauce pan

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   2. Cook gently until leeks begin to caramelize (about 5 minutes)

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   3. Add garlic and cook another couple of minutes

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   4. Add white wine, black pepper and thyme and gently reduce all the way

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   5. Add heavy cream and chicken stock and bring to a hard boil

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   6. Boil for a minute. Whisk in cheeses. Turn off fire. Yields 30 ounces

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   1. Bring a large pot of lightly salted water to a rolling boil. Place fettuccine in pot and cook until desired doneness. Strain fettuccine and immediately place into a large bowl with the oil.

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   2. Toss until oil coats all the pasta. Immediately place onto clean large sheet pan allowing pasta to cool. Divide pasta into five-ounce portions and reserve.

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   For each portion, heat a large non-stick fry pan with one-teaspoon oil until smoking point. Lay down 1 1/2-ounces prosciutto in flat slices and sizzle-fry on both sides until crispy.

10. 10

    Remove from the pan. Wipe pan clean and immediately add 1/2-tsp. Garlic, 1 Tbsp. Butter, 8 half pieces of asparagus cooked, chilled, halved asparagus, a pinch of salt and pepper and cook until asparagus is heated and garlic begins to caramelize.

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    Ladle in three ounces of gorgonzola sauce and one five-ounce portion of cooked fettuccine and cook all ingredients together for a couple of minutes until pasta is hot and sauce is reduced to the right consistency. Turn onto a serving plate. Chop crispy prosciutto into one-inch pieces and place on top of fettuccine.

* Per serving · 4 servings · Values may vary.