Yield
Makes 4 or 5 first-course, 2 or 3 main-dish servings
James Carrier

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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

Step 7

Nutritional analysis per first-course serving.

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