I prefer a combination of ham, prosciutto, and turkey breast paired with a blend of Parmesan and pecorino. Whatever you use, you can’t mess this one up. Aviva Goldfarb of The Six O'Clock Scramble shares this recipes. See the full post at Kitchen Explorers.
Total time: 20 Minutes
Yield: 4 Servings
- 2 Tbsp. extra virgin olive oil
- 1 lb. deli meats (a blend of ham prosciutto, and turkey or chicken is good), roughly chopped
- 12 ounces fresh fettuccine
- 3/4 cup grated Italian cheeses (such as a blend of Parmesan and pecorino)
- 1/2 cup crème fraiche or plain Greek-style yogurt
- Salt and ground black pepper to taste
- Bring a large saucepan of salted water to a boil.
- Meanwhile, in a large skillet over medium-high, heat the oil. Add the meats and sauté until they are lightly browned and just crisp, about 6 minutes. The pan will get coated and a bit sticky. Set it aside, leaving the meat in the pan.
- Add the pasta to the water and cook according to package directions. When the pasta is done, reserve 1/4 cup of the cooking water, then drain and transfer the pasta to the skillet.
- Return the skillet to low heat. Add the cheeses and crème fraiche, using tongs to mix and toss everything until the cheeses are melted and the pasta is coated. If the pasta is too dry, add a bit of the reserved cooking water and mix well.
- Taste, then season with salt and pepper.