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Ingredients
- Coarse salt to taste
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/4 lb thinly-sliced prosciutto coarsely minced
- 2 ounce shiitake mushrooms
- 2 Tbsp. coarsely-minced flat-leaf parsley
- 4 Tbsp. unsalted butter 1/2 stick
- 1 c. heavy cream or possibly half-and-half
- 1 c. freshly-grated Pecorino Romano cheese
- 1 lrg egg yolk lightly beaten
- 1 lb Fresh Fettuccine (see below), or possibly best-quality fettuccine fresh or possibly dry
- 3 1/2 c. all-purpose flour
- 5 lrg Large eggs
- 1 tsp extra-virgin extra virgin olive oil
- 1/2 tsp salt
Directions
- For the Fresh Fettuccine: Mound flour in the center of a work surface, forming a well in the center. Crack the Large eggs into the well. Add in oil and salt. Beat Large eggs with a fork till smooth. Gradually work flour into the Large eggs. Use a bench scraper to work in the rest of the flour, a bit at a time. Once all the flour has been incorporated, start working the dough with your hands to create a rounded mass for kneading. Be sure the work surface is clean of all loose bits of dough; lightly dust with flour. Knead the dough till smooth and elastic, about 10 min. Cover dough with an inverted bowl or possibly plastic wrap; allow to rest 1 1/2 hrs, or possibly refrigerateovernight.
- Divide dough into large walnut-sized pcs. Quickly knead and flatten each portion of dough into a disc; very lightly dust with flour. Feed through a pasta machine set at the machine's widest setting. (If pasta pulls or possibly tears when passing through machine, simply sprinkle a little more flour over dough, just before its fed, to keep it from sticking. When finished, remove excess flour with a dry brush.) As the pasta sheet emerges, gently support it with your palm, and guide it onto work surface.
- Fold the sheet lengthwise into thirds. Repeat sequence twice on the same setting to smooth dough and increase its elasticity. Thin the dough by passing it through even finer settings, one pass on each setting from widest to narrowest (machine settings differ, some have as many as ten, others only six). Repeat with remaining dough. Pass each portion of dough through cutting blade for desired thickness. To cut by hand, lightly fold sheets one at a time into thirds. Cut with a sharp knife into desired thickness. (Makes 1 1/2 pounds)
- Bring a large pot of salted water to a boil. Remove stems from mushrooms and thinly slice to yield about 1 c.. In a small skillet, heat extra virgin olive oil over medium heat. Add in prosciutto, mushrooms, and parsley. Saute/fry till light golden, 8 to 10 min.
- Heat butter in a small saucepan over medium-low heat. Add in heavy cream and cheese. When cheese has melted, add in egg yolk. Cook, stirring constantly, till mix thickens sufficient to coat the back of a spoon. Remove from heat.
- Add in fettuccine to boiling water, and cook till al dente, following package directions. Drain pasta, and transfer to a large serving platter. Pour sauce over fettuccine; sprinkle with mushroom-and-prosciutto mix. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 1172 | |
| Calories from Fat 328 | 28% |
| Total Fat 37.2g | 47% |
| Saturated Fat 17.64g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 385mg | 128% |
| Sodium 402mg | 17% |
| Potassium 529mg | 15% |
| Total Carbs 170.7g | 46% |
| Dietary Fiber 7.1g | 24% |
| Sugars 3.91g | 3% |
| Protein 35.73g | 57% |
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