2 tablespoons of butter
4 tablespoons of olive oil
1 medium onion, finely chopped
6 medium carrots, cut into long strips (700 g)
200g of prosciutto, sliced and cut into 1cm wide strips
1 pinch of nutmeg
1 1/4 cup of water (300 ml)
500g of long pasta, type bucatini or fettuccine
1/4 cup of grated Parmesan cheese (30 g)
Salt and black pepper to taste
2 tablespoons of butter
4 tablespoons of olive oil
1 medium onion, finely chopped
6 medium carrots, cut into long strips (700 g)
200g of prosciutto, sliced and cut into 1cm wide strips
1 pinch of nutmeg
1 1/4 cup of water (300 ml)
500g of long pasta, type bucatini or fettuccine
1/4 cup of grated Parmesan cheese (30 g)
Salt and black pepper to taste
In a large skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat
Add the onion and cook, stirring, for 3 minutes or until translucent
Add the carrots and prosciutto, and cook for 10 minutes or until the carrots start to become tender
Add the nutmeg and water, and cook for 10 minutes with the lid on, at low heat
Season with salt and black pepper
In a large pot with plenty of boiling, salted water, cook the pasta until al dente
Drain and return it to the pot
Add the remaining butter and olive oil, as well as the Parmesan cheese
Add the carrot sauce over the pasta
Transfer to a bowl and serve with additional Parmesan cheese, if desired
617 calories per serving
