Fettuccine alla Ciociara

Fettuccine alla Ciociara

Total Time: 30 minutes

Fettuccine alla ciociara is a typical dish from  the province of Frosinone, south of Rome. The recipe as in many cases has other variations. In place of  meat sauce, some use the sauce from a beef stew.

A plate of this dish will probably be all you need for your meal, especially if in a good serving. It’s rich and satisfying still it seems light.

 

 

Ingredients for 4 people:

  • 3/4 pound fettuccine
  • 4 tablespoons olive oil
  • 2 cloves of garlic
  • 4 ounces prosciutto cut in strips
  • 1 cup fresh or frozen peas
  • 4 ounces mushrooms sliced
  • 1 cup sauce (stew or meat)
  • 1/2 cup grated pecorino romano
  • 2-3 tablespoons fresh parsley chopped
  • salt and pepper

 

Directions:

In a large deep pan put oil and on low heat brown garlic lightly, then discard it. Stir in prosciutto and cook briefly.

With heat at medium-high add mushrooms and cook stirring for about 3 minutes. Add peas and a little water. Simmer for about 15 minutes, until water evaporates, then add meat sauce to the pan and mix well for about 2-3 minutes to combine and heat.

Pour the fettuccine cooked and drained into pan, reserving some water to add to sauce if too dry.

Mix well with heat at medium. Add pecorino and parsley. Turn off heat, add pecorino, parsley and serve.

 

Note: fresh homemade pasta is traditionally in fettuccine alla ciociara. Strips of prosciutto should be rather thick

You can use ragu Napoletano or meat sauce as in bolognese sauce.

More Roman pasta recipes

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