Fettuccine Gratinati Al Prosciutto

1. 1

   Melt the 1 1/2 oz of butter and stir in the flour to make a roux. Stir and brown the flour butter mixture for 3 minutes.

2. 2

   Gradually add the hot milk, stiring until thick and smooth then simmer for 10 minute.

3. 3

   Cook the fettuccine in boiling, salted water until al dente.

4. 4

   Meanwhile melt 3/4 of the 3 1/2 oz of butter remaining and cook the proscutto.

5. 5

   Drain the pasta and stir in the proscutto and about half of the sauce. Season to taste.

6. 6

   Transfer to a large shallow ovenproof pan and cover with the remaining sauce. Dot with the remaining butter then cover with the Parmesan Cheese.

7. 7

   Broil the dish until cheese and sauce turn a golden brown. Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.