Fettuccine Carbonara

My mom was right, I'm starting to believe that I have a great ability to make up something somewhat decent based on what I have in my fridge! Tonight's dinner, fettuccine carbonara. Actually I don't know if it really counts as a carbonara since I didn't use eggs to make the sauce, but it's my recipe so I can call it whatever I want! Plus it took less than 30 minutes to put together. Time for a victory dance, which ended up being short lived as I laughed about how dishes like this, served with wine, are probably why I'll lose the biggest loser competition in the gym! 

Ingredients:

• olive oil (1 tablespoon)
• garlic cloves (2, minced)
• prosciutto (3 ounces thinly sliced, trimmed of fat and diced) 
• fettuccine (12 ounces)
• broccolini (2 1/2 cups, cut into small pieces) 
• Parmesan cheese (1/3 cup grated)
• heavy whipping cream (about 1 cup or a little more depending on how much sauce you want)
• butter (1-2 tablespoons)
• salt and pepper
  
  This recipe will make about 6 servings, so if you're doing it for one, cut back accordingly!

Directions:
Boil a large pot of salted water and add fettuccine when the water starts to boil and cook for 12 minutes. Add the broccolini half way through the cooking time. Drain and return to the pot.

Meanwhile, heat the olive oil in a nonstick skillet over medium heat. Add the prosciutto and garlic and cook for 2-3 minutes.

Add the butter and let melt. Next add, the heavy whipping cream and the parmesan cheese. Stir constantly until the sauce thickens, about 5 to 7 minutes. Season with salt and pepper. Taste the sauce to make sure its the taste you want. Add more cheese if you want it cheesier, etc.

 

Add the sauce to the pasta and toss to coat well.

 

Season with salt, pepper and extra parmesan cheese if desired.