Fettuccine with Prosciutto, Tomatoes, and Cream

Ingredients

• Parsley

  Raw

  ½ cup or 30g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 can or 570g

• Garlic

  Raw

  3 cloves, minced or 9g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Sliced Proscuitto

  Trader Joe's

  3 oz or 85g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Drain and dice tomatoes. Finely chop parsley. Cut bacon crosswise into 1-inch strips.
2. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
3. Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and saut until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and saut 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
4. Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.

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