Fettuccine Carbonara Alfredo
I struggled with the name of this post/dish…can you tell? From what I understand, it’s technically neither of the things I named it. It is fettuccine. Of that I am certain. It’s not carbonara. Carbonara is a pasta, usually spaghetti, fettuccine, or sometimes rigatoni, made with bacon or ham, eggs and cream. Sometimes also cheese although I have seen an Italian site that says traditional carbonara is not made with cream at all. That’s an American injustice. They were very adamant. It’s also not technically alfredo since that’s pasta with parmesan cheese and butter. Since mine has all those and more, I named it both. It’s my recipe so I can do that. I’m allowed. Let me introduce you to the “new” classic Fettuccine Carbonara Alfredo. Your mouth will thank me…your behind will not.
When I think of pasta, these are the things I always think about with it. I am not a big red gravy person. Yes, I said red gravy. My husband has me calling it that and most Italians I know say that also. It makes me feel cool.
My pictures today aren’t the best. By that I mean that I left just about everything out of them but I’ll do you a huge favor and list them in the printable at the bottom. You don’t HAVE to have a visual this time, do ya?
I used fresh fettuccine pasta. It’s my favorite. No, I did not make it. I bought it. I’m lazy. And heavy cream because the pasta asked for it. (I’m in a rare mood today, can you tell?)
I also knew I HAD to add prosciutto and parmesan and peas (or those were the first things in my photos) but as I was cooking, I added several other things. All my favorites. Some shredded four-cheese blend and also one of my favorite cheeses, Asiago. Did you know that real Asiago is only made in Italy in two regions? I bought Asiago D’Allevo this time and it’s awarder, aged cheese that’s full of flavor. Asiago is designated DOP (protected denomination of origin) which is the top tier and means that products are produced exclusively in very limited and strictly defined areas. This is done so that consumers like us are guaranteed that the products we buy are exactly what’s specified on the label. Whoa! That’s some special cheese. I’m becoming a cheese connoisseur I think.
The Hubs bought me an organic basil plant the other day and I LOVE HIM! Both the man and the plant! Look how pretty. So I made sure I added fresh basil.
I find I say this a lot. I’ve even started to wonder how correct I am. “This is a really simple recipe.” Is it really or is it because I cook all the time and I’m used to the steps? I’m not sure but I did think this recipe was fairly simple although you be the judge. Let me know though because I’m curious!
Look how delicious! Can you really resist???
- 1 package fresh fettuccine pasta (8-10 ounce package)
- 1 package frozen peas (12 ounces), thawed
- 1 package prosciutto (4 ounces), chopped fine
- 4 tablespoons butter
- 1 medium onion, diced
- 4 tablespoons garlic, minced
- 2 cups heavy cream
- 1/2 cup fresh basil leaves, julienned
- 1/2 cup asiago cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1/2 cup white cheddar, shredded
- 1/2 to 1 cup Sargento brand Chef's Blend Four State Cheddar, (it comes shredded)
- salt and pepper to taste
- Fill a large pot with water, salt it and bring it to a boil over medium-high heat.
- In a large saucepan over medium heat, melt half the butter and sauté the prosciutto until browned and crispy, approximately 6 minutes. Drain on a napkin lines plate and set aside.
- In the same saucepan, add the remaining butter and cook onion until wilted but not browned.
- Add garlic and cook another 2-3 minutes.
- Add the cream and cheese reserving 1/4 cup of parmesan and bring to a simmer.
- Let cream/cheese mixture simmer approximately 5 minutes.
- Add pasta to boiling water and cook according to package directions.
- Drain pasta reserving 3-4 tablespoons liquid.
- Turn off the heat on the cheese if you haven't already and add pasta along with prosciutto, thawed peas, basil and salt and cracked black pepper to taste.
- Toss well until all ingredients are coated well.
- If pasta seems dry add reserved water from the pot or additional cream.
- Sprinkle top with basil and remaining 1/4 cup parmesan.
- Serve immediately.
To julienne basil: tear off leaves from plant and layer one on top of the other. Roll the leaves the bottom up creating a long cylinder and starting at the end, slice into small ribbons.
So many things can be added to this pasta dish. What will you add and what will you call it? The decision is yours!
P.S. I am certain there are typographical errors all over this post. For that, I am sorry. It turns out I have spelled FETTUCCINE three different ways. I tried to catch them all but I doubt I was successful and right now I don’t really care. Not being mean, just really over that word. Have a nice day!