Fettuccine With Prosciutto, Tomatoes, And Cream

• 1 pound fettuccine
• 3 tablespoons olive oil, divided
• 6 ounces thinly sliced prosciutto, cut crosswise into 1-inch-wide strips
• 3 garlic cloves, pressed
• 3 (14 1/2-ounce) cans petite diced tomatoes in juice, drained
• 1/2 cup whipping cream
• 1/2 cup coarsely chopped fresh Italian parsley
• 1/2 cup grated Parmesan cheese plus additional for serving

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
2. Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and saute until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and saute 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
3. Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.

fettuccine, olive oil, garlic, tomatoes, whipping cream, fresh italian parsley, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/fettuccine-with-prosciutto-tomatoes-and-cream-237031 (may not work)