Fettuccine Papalina
By Chef Andrea Di Luca / Dahl and Di Luca
Yield: 4 servings
Ingredients
- 2 cups Shamrock Farms Heavy Cream
- 1 1/2 pounds fresh fettuccine
- 2 bunches diced green onions
- 8 ounces fine large sliced prosciutto di Parma
- 1/2 teaspoon white pepper
- Salt and pepper to taste
Directions
Boil the pasta al dente. Sauté the green onions and prosciutto to golden, pour 2 cups of Shamrock Farms Heavy Cream and reduce. Add salt and pepper to taste.
Buon Appetito!
