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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook Pasta as directed and drain. | 2. Meanwhile in a heave pan, heat butter. Add mushrooms and saute until tender. | 3. Add cream and parsley to pan and bring to a boil. Let boil 1 minute until thickened. Add proscuitto and stir well. Remove from heat and add parmsean, nutmeg, salt and pepper to taste. | 4. In large bowl combine sauce with pasta and toss. Let set for 1 minutes so liquid absorbs. | 5. Garnish with extra parsley and cheese. | 6. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine pasta	1	lb		403.4676	0.0	89.7602	2.2667
mushroom	2	cups	sliced	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
prosciutto	1/3	cup	cut	403.4676	0.0	89.7602	2.2667
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
salt pepper				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.