Fettuccine Pasta Recipe with Prosciutto, Prunes and Black Pepper

This pasta recipe combines salty prosciutto, sweet prunes and spicy black pepper for a sophisticated dinner that’s super easy to prepare. Pair with a glass of wine, a green salad and some candlelight for the perfect dinner.

By Serena Ball, MS, RD and Deanna Segrave-Daly, RD from The Smart Mediterranean Diet Cookbook: 101 Brain-Healthy Recipes to Protect Your Mind and Boost Your Mood

While pairing dried fruit with pasta might not seem typical, Mediterranean cuisines regularly match grains with the intense natural sweetness of dried fruit to balance out other flavors—here, salty prosciutto, savory Parmesan and spicy black pepper. Dried fruit like prunes can enhance a dish’s appearance and serve as a concentrated source of vitamins and minerals that help maintain brain health and mental activity.

Tips for making this pasta recipe perfectly:

• Experiment with different types of peppercorns and make sure to use freshly grated pepper for the best flavor. If you have them, try red, pink, green or white peppercorns.
• Make sure to use only freshly grated Parmesan cheese. Otherwise it may clump together in the dish instead of melting into a creamy texture.

Prunes are delicious in so many ways beyond plain old snacking. Prunes offer a sweet, deep taste and luxurious texture that pairs well in both sweet and savory dishes. Try them in this elegant pasta dish, you won’t regret it!

Fettuccine Pasta Recipe with Prosciutto, Prunes and Black Pepper

Serena Ball, MS, RD and Deanna Segrave-Daly, RD

This pasta recipe combines salty prosciutto, sweet prunes and spicy black pepper for a sophisticated dinner that’s actually super easy to prepare. Pair with a glass of wine, a green salad and some candlelight for the perfect dinner.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Entree, Main Course

Cuisine International, Italian, Mediterranean, Quick & Easy, RD Creations

Servings 4

Calories 416 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1½ teaspoons Kosher or sea salt
• 8 ounces fettuccine
• 2 tablespoons extra-virgin olive oil
• ½ red onion thinly sliced in half rings
• 2 ounces prosciutto thinly sliced
• 8 pitted California prunes chopped
• 1 teaspoon freshly ground black pepper plus more for serving (optional)
• ½ cup grated Parmesan cheese divided

Instructions

 

• Fill a large stockpot with water. Cover and bring to a boil over high heat. Add salt and then stir in the pasta. Cook, stirring occasionally, until al dente according to the package instructions. Drain, reserving 1 cup of pasta water.
• While the pasta cooks, heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add prosciutto and cook, stirring frequently, until crispy, about 3 minutes. Add prunes and black pepper, and cook, stirring frequently, until fragrant, about 2 minutes. Add ⅓ cup reserved pasta water and stir until everything is mixed well. Using tongs, transfer the cooked fettuccine to the skillet and toss to coat. Stir frequently until the liquid is almost all absorbed, about 1 minute, and then add an additional ⅓ cup reserved pasta water. Continue to stir frequently until almost all the liquid is absorbed, about 1 minute. Add ¼ cup cheese and mix well. Mix in 2 to 3 additional tablespoons reserved pasta water to help incorporate the cheese and toss well. Remove from the heat.
• Mix in the remaining ¼ cup cheese; toss well until the pasta is coated and almost all the liquid is absorbed. Top the pasta with more black pepper, if desired. Serve immediately.

Nutrition

Calories: 416kcalCarbohydrates: 61gProtein: 16gFat: 12gSaturated Fat: 4gCholesterol: 10mgSodium: 569mgPotassium: 371mgFiber: 2gSugar: 9gVitamin A: 311IUVitamin C: 1mgCalcium: 148mgIron: 2mg

Keyword pasta, prosciutto, prunes

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