Fettuccine with Apples, Prosciutto, & Mascarpone

Fettuccine with Apples, Prosciutto, & Mascarpone
Fettuccine with Apples, Prosciutto, & Mascarpone

Maryse Chevriere

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.

Click here to see the 8 Ways to Use Apple Other Than Pie story.


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).


Calories per serving:

1,143 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 37g 57%
  • Carbs 97g 32%
  • Saturated 14g 71%
  • Fiber 6g 23%
  • Sugars 11g
  • Monounsaturated 14g
  • Polyunsaturated 4g
  • Protein 100g 199%
  • Cholesterol 240mg 80%
  • Sodium 8,132mg 339%
  • Calcium 89mg 9%
  • Magnesium 143mg 36%
  • Potassium 1,911mg 55%
  • Iron 5mg 28%
  • Zinc 10mg 68%
  • Phosphorus 1,203mg 172%
  • Vitamin A 146µg 16%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 2mg 121%
  • Riboflavin (B2) 1mg 50%
  • Niacin (B3) 14mg 69%
  • Vitamin B6 1mg 75%
  • Folic Acid (B9) 42µg 11%
  • Vitamin B12 3µg 45%
  • Vitamin D 3µg 1%
  • Vitamin E 2mg 8%
  • Vitamin K 4µg 4%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.