Four Cheese Fettuccini with Prosciutto and Artichoke Hearts Recipe

Name: Four Cheese Fettuccini with Prosciutto and Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fettuccine pasta; 1 teaspoon olive oil; 10 ounces white mushrooms, trimmed and sliced; ¾ teaspoon salt, divided; ¾ teaspoon pepper, divided; ¼ cup butter; ¼ cup all-purpose flour; 1 teaspoon herbes de provence; 2 cups half-and-half; ¾ cup shredded cheddar cheese; ¾ cup shredded gruyere cheese; ½ cup shredded romano cheese; 1 (13 3/4 ounce) can artichoke hearts, drained and halved; 3 ounces sliced prosciutto, cut into strips; 2 tablespoons chopped fresh parsley; ¼ cup parmesan cheese, shavings

Servings: persons

12 ounces fettuccine pasta
1 teaspoon olive oil
10 ounces white mushrooms, trimmed and sliced
¾ teaspoon salt, divided
¾ teaspoon pepper, divided
¼ cup butter
¼ cup all-purpose flour
1 teaspoon herbes de provence
2 cups half-and-half
¾ cup shredded cheddar cheese
¾ cup shredded gruyere cheese
½ cup shredded romano cheese
1 (13 3/4 ounce) can artichoke hearts, drained and halved
3 ounces sliced prosciutto, cut into strips
2 tablespoons chopped fresh parsley
¼ cup parmesan cheese, shavings

1
Cook pasta according to package and drain.
2
In a large skillet heat oil over high heat.
3
Add mushrooms, 1/4 tsp salt, 1/4 tsp pepper and cook; stirring until browned and liquid has evaporated.
4
Remove from pan and set aside.
5
In a pot melt butter over med-high heat.
6
Wisking constantly, add flour, herbes de provence, and remaining salt and pepper.
7
Cook about 2 minutes.
8
Whisking constantly, gradually add half and half; cook until thickened.
9
Remove from heat and stir in cheddar, gruyere, and romano until melted and smooth.
10
In large bowl combine pasta and sauce with the mushrooms, artichoke hearts, prosciutto, and parsley.
11
Serve with parmesan shavings on top.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces fettuccine pasta, 1 teaspoon olive oil, 10 ounces white mushrooms, trimmed and sliced, ¾ teaspoon salt, divided, and more.

Yes, Four Cheese Fettuccini with Prosciutto and Artichoke Hearts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four Cheese Fettuccini with Prosciutto and Artichoke Hearts

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