- Cook pasta in a saucepan of boiling water until al dente.
- Fry prosciutto in a skillet for a few minutes.
- Add artichokes and sauce. Mix well and reheat.
- Serve pasta with sauce and garnish with bocconcini cheese.
- Season with salt and ground black pepper to taste.
Fettuccini with prosciutto is an elegant classic, pairing rich, creamy sauce with delicate prosciutto, an Italian marvel of incomparable flavour. Using fresh fettuccini pasta ensures a superior culinary experience where each bite bursts with texture and authentic taste. Wide, flat fettuccini noodles are ideal for soaking up this creamy prosciutto vodka sauce.
Finely sliced bocconcini cheese adds a creamy touch that makes this dish irresistibly indulgent. Bocconcini has a soft texture and delicate taste—the perfect complement to the intense sauce and prosciutto flavours.
CHEF’S SECRET
Thinly sliced prosciutto adds a touch of sophistication and a salty flavour that pairs perfectly with the rich, creamy sauce. Try grilling the prosciutto before adding it to the sauce to release its aromas and infuse the dish with another layer of taste that will surprise your taste buds.
Artichokes in oil add freshness and a lovely crunch that contrasts with the other ingredients in this dish. Vegetables are an excellent way to add colour and texture to your cooking, and artichokes do just that in this recipe. Artichokes will also absorb the other flavours in the dish, infusing your meal with unique, robust flavour.
Season to taste with salt and freshly ground black pepper to enhance the flavours and personalize the dish. Do not skimp on the pepper—it gives the dish a warmth and depth of flavour that makes it even more delicious.