Four Cheese Fettuccine Alfredo With Pancetta, & Prosciutto

• 1 1/2 cups heavy cream
• 5 tablespoons unsalted butter
• 1 cup grated parmesan cheese
• 1/2 cup pecorino cheese
• 1/2 cup asiago cheese
• 1/2 cup romano cheese
• salt & fresh ground pepper
• fresh nutmeg
• 4 ounces fresh pancetta, small pieces
• 4 ounces fresh prosciutto
• 1 lb homemade fresh fettuccine

1. Bring a large pot of water to boil. Meanwhile in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 tablespoons each of the 4 cheeses and whisk over low heat and season with salt and pepper to taste and a generous pinch of nutmeg. Set aside. Saute the pancetta and lightly saute the procciutto in a skillet.
2. Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes. Drain.
3. Put the fettuccine pasta in a warmed large shallow dish. Pour on the sauce and sprinkle with 6 more tablespoons of the cheese. Serve all immediately on two sides of a dinner plate with the asparagus.
4. Garnish and add sides to your liking. Enjoy!

heavy cream, unsalted butter, parmesan cheese, pecorino cheese, asiago cheese, romano cheese, salt, fresh nutmeg, fresh pancetta, fresh prosciutto

Taken from www.food.com/recipe/four-cheese-fettuccine-alfredo-with-pancetta-prosciutto-437350 (may not work)