- Agoston Haraszthy born (1812)
Fettuccine with Apples, Prosciutto, & Mascarpone
- 6-8 thin slices of prosciutto, cut into 1-inch squares
- 2 teaspoons red pepper flakes
- ½ pound fettuccine
- 1 small Golden Delicious apple, cored and diced
- 4 tablespoons mascarpone
- Salt, to taste
When apples come into season in the Northeast, it takes all the willpower you have not to devour every last one you bought from the farmers market right there on the spot. But, if you manage to save a couple, I recommend this fall-inspired pasta featuring a salty-sweet combo of apple and prosciutto.
In a medium-sized pan over medium heat, sauté the prosciutto and red pepper flakes for about 6-8 minutes, or until the pieces are nice and crispy.
Meanwhile, cook the pasta in a medium to large-sized pot of boiling water, for about 7 minutes or until al dente. Reserve ¼ cup of the cooking water (in case you need to loosen the sauce), and drain the pasta.
Add the diced apple and mascarpone to the pan, and toss with the cooked fettuccine. Add a little bit of the cooking water if necessary, and season as desired (although the prosciutto is quite salty so it shouldn't need much).