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Fettuccine alla Bravo Recipe


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     Fettuccine alla Bravo

Category   Breakfast - Brunch
Sub Category   None
Servings   6 to 8

Tomato sauce
1 tablespoon butter
1 cup sliced mushcrooms (3oz)
1/2 cup chopped imported prosciutto or fully cooked ham
2 medium green onions, thinly sliced
1 cup heavy whipping cream
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon pepper
16oz fettuccine
1/2 cup freshly grated or shredded imported Parmesan cheese

While sauce is simmpering, melt butter in 3-quart saucepan over medium-high heat. Cook mushrooms, proscuitto and onions in butter about 5 minutes, stirring frequently, until onions are tender.
Stir in whipping cream, nutmeg and pepper. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring frequently, until thickened. Stir in sauce. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes, stirring occasionally, until thickened.
While sauce is simmering, cook fettuccine as directed on package. Drain fettuccine; return to saucepan. Add sauce; toss gently until fettuccine is evenly coated. Sprinkle with cheese.

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