Fettuccine Lucchessi Recipe


Difficulty LevelBit DifficultHealth IndexAverage


 Dried fettuccine1 Pound (455 Gram)
 Olive oil30 Milliliter (2 Tablespoon)
 Butter/Margarine30 Gram (2 Tablespoon)
 Finely diced onion45 Gram (1/4 Cup)
 Garlic1 Clove (5 gm), minced
 Thinly sliced prosciutto3 Ounce, cut into thin strips (45 Gram)
 Sliced baked ham3 Ounce, cut into thin strips (85 Gram)
 Chopped basil2 Tablespoon
 Evaporated skim milk/Whipping cream120 Milliliter (1/2 Cup)
 Freshly ground pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2709 Calories from Fat 613

% Daily Value*

Total Fat 68 g105.1%

Saturated Fat 21.4 g106.8%

Trans Fat 0 g

Cholesterol 148.6 mg

Sodium 293.1 mg12.2%

Total Carbohydrates 393 g131%

Dietary Fiber 16.9 g67.4%

Sugars 33.1 g

Protein 103 g205.3%

Vitamin A 55.2% Vitamin C 12%

Calcium 42.8% Iron 55.8%

*Based on a 2000 Calorie diet


Fill an 8-quart stock pot three-fourths full of water: cover and bring to a boil over high heat.
Then add pasta and cook, uncovered, just until al dente (8 to 10 minutes).
Drain well and set aside.
Meanwhile, preheat a 4-quart chefs pan or 5-quart saute pan over medium heat until rim of pan is hot-to-the-touch.
Add oil and wait for about 1 more minute: then add butter and swirl pan until butter is melted.
Add onion and garlic: cook, stirring often, for 2 minutes.
Add prosciutto and ham: continue to cook, stirring often, until meats begin to look crisp (about 5 more minutes).
To prosciutto mixture, add basil and milk.
Bring to a boil, stirring to loosen drippings from pan.
Add pasta: mix lightly, lifting with 2 forks, until pasta is coated with prosciutto mixture.
Season to taste with pepper.