1. Melt the 1 1/2 oz of butter and stir in the flour to make a roux. Stir and brown the flour butter mixture for 3 minutes. 2. Gradually add the hot milk, stiring until thick and smooth then simmer for 10 minute. 3. Cook the fettuccine in boiling, salted water until al dente. 4. Meanwhile melt 3/4 of the 3 1/2 oz of butter remaining and cook the proscutto. 5. Drain the pasta and stir in the proscutto and about half of the sauce. Season to taste. 6. Transfer to a large shallow ovenproof pan and cover with the remaining sauce. Dot with the remaining butter then cover with the Parmesan Cheese. 7. Broil the dish until cheese and sauce turn a golden brown. Serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
