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Saturday, January 06, 2007

Fettuccine with Prosciutto, Citrus Zest, and Black Olives

Seasonal Recipe of the Week
Today I thought we might make some pasta! Up for some carbs? This is a great dish to make for company because it goes together so fast and at the last minute. Nice with a bottle of Chianti and a crisp salad.

2 egg yolks
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
zest of 1 lemon
zest of 1/2 an orange
Salt and fresh pepper to taste
1 pound Fettuccine noodles
1/4 pound thin sliced prosciutto cut into julienne strips
12 oil cured pitted black olives coarsely chopped

In a large serving bowl, combine yolks, cream, shredded Parmesan cheese, zest of lemon and orange, salt and pepper to taste. Beat slightly and set aside at room temperature. Cook the fettuccine in abundant salted water till al dente. Drain well and toss in cream mixture. Add the sliced prosicutto and the chopped black olives and adjust salt and pepper. Top with a little extra shredded cheese and serve.