Fettuccine with Prosciutto and Peas | Emeril Pasta & Beyond Pasta Maker Recipes
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Emeril's recipe for fettuccine using his Pasta & Beyond pasta machine includes a traditional prosciutto, peas, and cream sauce preparation. This recipe uses fettuccine already prepared in the Pasta and Beyond pasta maker. This recipe makes 2 batches (approximately 1 lb) of fresh fettuccine. Be sure to make your pasta from scratch first in the Pasta & Beyond. Always read the instruction manual first and follow all directions for perfect pasta-making results.
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Fettucine Pasta Recipe
Serves 4-6 - Makes 2 Batches of dough ( 1 Pound)
Ingredients:
2 batches (1 lb) Emeril’s Pasta made with the Fettucine Disc
1 tbsp. olive oil
1 tbsp. unsalted butter
¾ cup diced onions
1 tbsp. minced garlic
2 oz prosciutto, cut into ¼-inch strips
¼ cup dry white wine
1 ½ cups heavy cream
¾ cup frozen sweet peas
¾ tsp. salt
½ tsp. fresh cracked black pepper
¾ cup grated Parmigiano-Reggiano
¼ cup chopped fresh parsley leaves
Directions:
1. Cook the pasta in boiling salted water for about 3 minutes or until it floats to the top. Strain the pasta from the water once it is cooked and place in a large heat-resistant bowl.
2. Heat a 12-inch sauté pan over medium heat and add the olive oil and butter. Once the butter has melted, add the onions to the pan and sauté until translucent (about 3 minutes).
3. Add the garlic to the pan and sauté for 30 seconds.
4. Place the prosciutto in the pan and sauté for 1 minute.
5. Deglaze the pan with wine and cook the wine until it is nearly evaporated (about 30 seconds).
6. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half (4–5 minutes). If the pasta is not yet cooked, turn the sauce’s heat off while the pasta continues to cook.
7. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs or two large forks to stir the sauce into the pasta and serve while hot.
How to cook Pasta with Prosciutto
According to the original recipe, this dish is popular in Bologne, Italy, but is unknown outside the region. It is a delicious way to serve pasta. The sauce is rich and meaty.
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Prosciutto and Ricotta Pasta
This pasta comes together fairly quick and can be perfect for any day of the week. You end up with a creamy tomato sauce that goes perfectly with the prosciutto. What I like about this dish is the prosciutto isn’t cooked until crispy, so you still have a bit of “chew” to it and all the flavour that comes with it. You can of course cook the prosciutto until crispy but if you haven’t tried it this way, give it a shot.
PASTA WITH PASSATA, RICOTTA AND PROSCIUTTO
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
300g Prosciutto di Parma, cut into small strips
3 tbsp. Extra virgin olive oil
½ small yellow onion, finely chopped
1-2 cloves of garlic, thinly sliced or finely chopped
Chili flakes, to taste
680ml Passata, strained tomatoes
Salt, to taste
Freshly cracked pepper, to taste
Fresh basil, to taste, torn
500g Rigatoni or any pasta you prefer
Method
1. In a large dry pan on medium heat, cook the prosciutto about half way and remove to a plate. Set aside.
2. Add 3 tbsp. extra virgin olive oil and onions. Saute until onions are soft. Add garlic and chili flakes and sauté until garlic is tender.
3. Add the passata and season with salt and freshly cracked pepper. Cook for about 20 minutes until the sauce has reduced a little bit. Add basil and bring heat to low. In a bowl, add Ricotta and Parmigiano-Reggiano and set aside.
4. Cook the rigatoni in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
5. As the pasta cooks add a small ladle of pasta water to the ricotta and Parmigiano-Reggiano. Mix until smooth and creamy.
6. Add Ricotta mixture to sauce. Mix to incorporate. When pasta is ready, add to the pan with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add the prosciutto back to the sauce and mix and toss. Turn off the heat or remove the pan from the heat and add some Parmigiano-Reggiano, mixing and tossing to incorporate into the pasta. Enjoy!
Until next time, ciao!
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Creamy fettuccine with sweet peas and prosciutto recipe
This pasta recipe just made family dinners a lot easier.
Better Than Take-Out! Mushroom Prosciutto Pasta Recipe - Glen & Friends Cooking - Not Italian Recipe
Mushroom Prosciutto Pasta Recipe - Glen And Friends Cooking - Not An Italian Pasta Recipe.
This mushroom sauce pasta is packed with flavour. The mushroom sauce is mostly that - mushrooms,; the cream in the sauce is a relatively small component of the entire dish. So you could just barely call it a Mushroom Cream Sauce pasta recipe. We used our home cured prosciutto, but any cured pork like pancetta, guanciale, or bacon will bring the flavours we're looking for. This is a quick weeknight pasta recipe, using just a few simple ingredients. We use bowtie pasta, but any pasta shape could be used in this recipe.
Ingredients:
30 mL (2 Tbsp) olive oil
85g (3 ounces) thinly sliced prosciutto
500g (1 pound) mixed mushrooms, chopped
2-3 shallots, finely chopped
2-3 sprigs of thyme
Salt and pepper to taste
250 mL (1 cup) chicken stock or broth
500g (1 Lb) bow tie pasta or similar
175 mL (¾ cup) 35% heavy cream
Method:
Heat oil in a large Dutch oven and fry prosciutto until just starting to brown.
When browned, remove from pan and set aside.
Add the shallots and mushrooms to the pan, and cook while stirring until they've lost their moisture.
Add stock, thyme, and season with pepper, bring to a simmer and cook until most of the liquid is gone.
Meanwhile, cook pasta in salted boiling water until just barely al dente.
Transfer pasta to the pot with mushrooms and stir in 1 cup pasta cooking liquid; toss constantly until pasta is cooked and liquid is slightly thickened.
Add half of the prosciutto back into the pot, along with the cream, and continue tossing, until pasta is coated.
Adjust seasoning if needed.
Crumble remaining prosciutto overtop and grate on some Parmesan.
How we made the prosciutto:
Prepping the hog leg:
Making Prosciutto Crudo:
5 Month Update Video:
The final tasting:
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welcome friends welcome back to the kitchen if you've been following along you know that we made an entire leg of prosciutto and i've got a little piece of it here and i've been working through different ways of using it in different dishes and so today we're going to make a pretty straightforward simple pasta that is mostly mushrooms but flavored with the prosciutto
PASTA WITH PROSCIUTTO BETCH
FULL RECIPE (with instructions) on my Instagram Reels! - username: itsqcp
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