- 1/4 cup pine nuts
- 2 ounces thin prosciutto slices, separated and cut into slivers
- 4 to 6 ounces dole (sweet) or regular gorgonzola, cambozola, or other mild blue cheese (3/4 to 1 cup, packed; see notes)
- 1/2 cup whipping cream
- About 1 1/2 to 3 cups fat-skimmed chicken broth
- 1 cup dry white wine
- 1/4 teaspoon dried thyme
- 9 ounces fresh fettuccine or 8 ounces dried fettuccine
- 2 tablespoons slivered fresh basil leaves
- Fresh-ground pepper
- calories 405
- caloriesfromfat 47 %
- protein 18 g
- fat 21 g
- satfat 11 g
- carbohydrate 30 g
- fiber 1.4 g
- sodium 568 mg
- cholesterol 93 mg
How to Make It
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.
Add proscuitto to pan and stir until slightly browned, about 2 minutes. Add to pine nuts.
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.
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.
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.
Ladle into warm bowls. Sprinkle with pine nut-prosciutto mixture and basil. Season to taste with pepper.
Nutritional analysis per first-course serving.