Fettuccine With Gorgonzola And Prosciutto

1. 1

   In a 4- to 5-quart pan over medium-high heat, stir pine nuts until lightlly toasted, 2 to 4 minutes. At once, pour from an into a small bowl.

2. 2

   Add proscuitto to pan and stir until slightly browned, about 2 minutes. Add to pine nuts.

3. 3

   In a microwave-safe bowl, break or cut cheese into small pieces. Add cream. Heat in a microwave oven on full power (100%) until cream bubbles, 1 to 2 minutes. Whisk mixture until blended, smashing any bits of rind. Let stand at room temperature until ready to use.

4. 4

   As cheese heats, pour broth (1 1/2 cups if using fresh pasta, 3 cups for dried) and wine into pan; add thyme. Bring to a boil over high heat, then reduce heat and simmer for 2 to 3 minutes.

5. 5

   Return heat to high; when liquid is boiling, add fettuccine and stir to separate strands. Cook, stirring often, until pasta is tender to bite, 2 to 3 minutes for fresh, about 7 minutes for dried. If pasta sticks, add 1/2 to 1 cup more broth; there should be a generous amount of liquid. Add cheese mixture and stir for about 1 minute. Remove from heat and let stand for 1 to 2 minutes, stirring several times.

6. 6

   Ladle into warm bowls. Sprinkle with pine nut-prosciutto mixture and basil. Season to taste with pepper.

7. 7

   Nutritional analysis per first-course serving.

* Per serving · 4 servings · Values may vary.