Eleanora Scarpetta's Fettuccine Alfredo


This delicious pasta recipe for fettuccine alfredo comes from Eleanora Scarpetta.


  • Coarse salt

  • 1 tablespoon extra-virgin olive oil

  • ¼ 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 (½ 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


  1. 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.

  2. 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.

  3. 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.

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