Bucatini with Carrot and Prosciutto Ragu

Name: Bucatini with Carrot and Prosciutto Ragu
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons of butter; 4 tablespoons of olive oil; 1 medium onion, finely chopped; 6 medium carrots, cut into long strips (700g); 200g of prosciutto, thinly sliced and cut into 1cm-wide strips; 1 nutmeg, grated; 1 3/4 cups of water (300ml); 500g of long pasta, type bucatini, spaghetti or fettuccine; 1/4 cup of Parmesan cheese, grated (30g); Salt and black pepper to taste

1
2 tablespoons of butter
2
4 tablespoons of olive oil
3
1 medium onion, finely chopped
4
6 medium carrots, cut into long strips (700g)
5
200g of prosciutto, thinly sliced and cut into 1cm-wide strips
6
1 nutmeg, grated
7
1 3/4 cups of water (300ml)
8
500g of long pasta, type bucatini, spaghetti or fettuccine
9
1/4 cup of Parmesan cheese, grated (30g)
10
Salt and black pepper to taste

Ingredients

1
2 tablespoons of butter
2
4 tablespoons of olive oil
3
1 medium onion, finely chopped
4
6 medium carrots, cut into long strips (700g)
5
200g of prosciutto, thinly sliced and cut into 1cm-wide strips
6
1 nutmeg, grated
7
1 3/4 cups of water (300ml)
8
500g of long pasta, type bucatini, spaghetti or fettuccine
9
1/4 cup of Parmesan cheese, grated (30g)
10
Salt and black pepper to taste

Directions

1
In a large skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat
2
Add the onion and cook, stirring, for 3 minutes or until translucent
3
Add the carrots and prosciutto, and cook for 10 minutes or until the carrots start to soften
4
Join the nutmeg and water, and cook for 10 minutes with the lid on, at low heat
5
Season with salt and black pepper
6
In a large pot with plenty of boiling salted water, cook the pasta until al dente
7
Drain and return to the pot
8
Add the remaining butter and olive oil, as well as the Parmesan cheese
9
Add the carrot ragu over the pasta
10
Transfer to a bowl and serve with additional Parmesan cheese, if desired
11
617 calories per serving