1 LB FETTUCCINI
15 OZ RICOTTA – whole milk, drained
1 CUP HEAVY CREAM
¼ CUP GRATED CHEESE – your favorite
SALT and BLACK PEPPER – to taste
GROUND NUTMEG – to taste
3 TBS OLIVE OIL
¼ CUP ONION – finely chopped
1LB FRESH ASPARAGUS – trimmed, thinly sliced diagonally
2 OZ PROCIUTTO – thinly sliced, diced
FRESH BASIL – torn, for sprinkling
Cook pasta, al dente, following directions and drain when done.
In a large bowl, whisk together, ricotta, cream, 2 tbs Parmesan, salt, pepper, and nutmeg; set aside.
In a large skillet, over medium heat, heat oil. Add asparagus, onions, and prosciutto; cook, stirring often for about 5 minutes or until the asparagus are tender-crisp.
Add hot pasta and remaining Parmesan cheese to the pot; toss well and serve.
Top pasta with ricotta sauce and sprinkle with basil.
Every little hamlet in Italy has an overabundance of churches. This Chiesa di San Stefano is in Castel Nuovo Calcea in the Piedmont area of Italy. One of the poorest little hamlets in the area but the church, as one would expect, is huge, beautiful and well maintained. It was in this church that my maternal grandparents were married at the end of the 1890’s