Four Cheese Fettuccini with Prosciutto and Artichoke Hearts
- 12 ounces fettuccine pasta
- 1 teaspoon olive oil
- 10 ounces white mushrooms, trimmed and sliced
- 34 teaspoon salt, divided
- 34 teaspoon pepper, divided
- 14 cup butter
- 14 cup all-purpose flour
- 1 teaspoon herbes de provence
- 2 cups half-and-half
- 34 cup shredded cheddar cheese
- 34 cup shredded gruyere cheese
- 12 cup shredded romano cheese
- 1 (13 3/4 ounce) can artichoke hearts, drained and halved
- 3 ounces sliced prosciutto, cut into strips
- 2 tablespoons chopped fresh parsley
- 14 cup parmesan cheese, shavings
- Cook pasta according to package and drain.
- In a large skillet heat oil over high heat.
- Add mushrooms, 1/4 tsp salt, 1/4 tsp pepper and cook; stirring until browned and liquid has evaporated.
- Remove from pan and set aside.
- In a pot melt butter over med-high heat.
- Wisking constantly, add flour, herbes de provence, and remaining salt and pepper.
- Cook about 2 minutes.
- Whisking constantly, gradually add half and half; cook until thickened.
- Remove from heat and stir in cheddar, gruyere, and romano until melted and smooth.
- In large bowl combine pasta and sauce with the mushrooms, artichoke hearts, prosciutto, and parsley.
- Serve with parmesan shavings on top.
pasta, olive oil, white mushrooms, salt, pepper, butter, flour, cheddar cheese, gruyere cheese, romano cheese, hearts, parsley, parmesan cheese
Taken from www.food.com/recipe/four-cheese-fettuccini-with-prosciutto-and-artichoke-hearts-48505 (may not work)