Ingredients
Coarse salt
1 tablespoon extra-virgin olive oil
1/4 pound thinly sliced prosciutto, coarsely chopped
2 ounces shiitake mushrooms, stems removed, thinly sliced (about 1 cup)
2 tablespoons coarsely chopped flat-leaf parsley
4 tablespoons (1/2 stick) unsalted butter
1 cup heavy cream or half and half
1 cup freshly grated Pecorino Romano cheese
1 large egg yolk, lightly beaten
1 pound Fresh Pasta for Eleanora Scarpetta’s Fettuccine Alfredo, or best quality fresh or dry fettuccine
Preparation
Bring a large pot of salted water to a boil. In a small skillet, heat olive oil over medium heat. Add prosciutto, mushrooms, and parsley. Saute until light golden brown, 8 to 10 minutes.
Melt butter in a small saucepan over medium-low heat. Add heavy cream and cheese. When cheese is melted, add egg yolk. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat.
Add fettuccine to boiling water and cook until al dente, according to package directions. Drain pasta and transfer to a large serving platter. Pour sauce over fettuccine; sprinkle with mushroom and prosciutto mixture. Serve immediately.
