How to make Fettuccini ala Toscana

Here is the Fettuccini ala Toscana. It’s been a while since the last pasta recipe. Here’s a simple and an amazing fettuccini ala Toscana you can cook by yourself. Yum!

INGREDIENTS:

• 1 lb. fettuccini
• 2 oz. prosciutto – thinly sliced, diced
• 15 oz. ricotta – whole milk, drained
• ¼ cup grated cheese – parmesan or your favorite
• 1 cup heavy cream
• 3 tbsp. olive oil
• ¼ cup onion – finely chopped
• ground nutmeg – to taste
• 1 lb. fresh asparagus – trimmed, thinly sliced diagonally
• fresh basil – torn, for sprinkling
• salt and black pepper – to taste

METHOD:

1. Cook pasta until al dente and drain when done.
2. In a large bowl, whisk together the ricotta, cream, 2 tbsp. parmesan, salt, pepper, and nutmeg. Set aside.
3. In a large skillet, over medium heat, heat oil. Add the asparagus, onions, and prosciutto.
4. Cook while stirring often for about 5 minutes or until the asparagus are tender-crisp.
5. Add the hot pasta and the remaining parmesan cheese to the pot. Toss well and top with ricotta sauce and sprinkle with basil.
6. Serve and enjoy your wonderful fettuccini ala Toscana!

Every little hamlet in Italy has an overabundance of churches. This is the altar of Chiesa di San Giovanni located in Castel Nuovo Calcea in the Piedmont area of Italy. It’s 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.

Buon Mangiata!