Straw and Hay Fettuccine Alfredo
Kirkland Signature/Arthur Schuman/Citterio
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
4 tablespoons butter
1 1/2 cups heavy cream
1 cup grated Kirkland Signature
Parmigiano Reggiano, plus more
1/8 teaspoon grated nutmeg
1/8 teaspoon crushed red
pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground
1/2 pound fettuccine
1/2 pound spinach fettuccine
6 ounces Citterio Prosciutto di
Parma, roughly chopped
Bring 6 quarts of cold salted water to a boil.
In a large skillet, heat oil over medium heat. Add garlic and sauté gently for 3 minutes.
Add butter, heavy cream, grated Parmigiano Reggiano, nutmeg, red pepper, salt and
pepper to the pan. Lower the heat to medium-low and stir to incorporate all ingredients.
Continue stirring until all the cheese has melted into the sauce.
Cook pasta according to package directions until al dente; drain in a colander.
Add the pasta to the sauce, and stir well to coat evenly. Add prosciutto and gently
toss. Transfer to a serving dish.
Using a peeler, shave 5-6 curls of cheese from the wedge of Parmigiano Reggiano
directly onto the pasta. Serve immediately. Makes 4-6 servings.