Fettucini Alfredo with Prosciutto and Asparagus

2 tablespoons extra-virgin olive oil
2 shallots, minced
1 teaspoon minced garlic
1 cup heavy cream
Salt and freshly ground pepper
1/4 pound prosciutto, julienned
1 cup chopped asparagus, roasted* and chopped
1/2 cup freshly grated Parmigiano-Reggiano
1 pound fettuccini
Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and asparagus and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.

In a large pot of boiling salted water, add fettuccini and cook until al dente. Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste.

*To roast asparagus, see my previous post.

I have made a lot of variations of this dish....sometimes I do it with chopped broccolini, sometimes with peas, sometimes with bacon...it really depends on what I have on hand!