World Cuisine Recipe ⇾ Fettuccine Alfredo with Figs and Prosciutto

I had this dish at a local restaurant in Boise and wanted to give it a try on my own. It's a quick and easy elegant take on fettuccine Alfredo.

Ingredients

• 1 (9 ounce) package fresh fettuccine (such as Buitoni®)
• 1 (15 ounce) jar light Alfredo sauce (such as Classico® Light Creamy Alfredo)
• 3 ounces dried figs (such as Sun-Maid®), stemmed and thinly sliced
• 2 ounces thinly sliced prosciutto (such as Boar's Head®), cut into thin strips
• freshly ground black pepper to taste
• 2 tablespoons shredded Parmesan cheese

Cooking Directions

1. Bring a large saucepan of lightly salted water to a boil. Cook fettuccine in the boiling water until pasta floats to the top, 2 to 5 minutes; drain and transfer pasta to a bowl.
2. Combine Alfredo sauce, figs, prosciutto, and black pepper in the same saucepan used for pasta; cook and stir over medium heat until warmed, 5 to 10 minutes. Add pasta to Alfredo sauce mixture and mix well; transfer to a serving bowl and top with Parmesan cheese.

Nutrition Facts

• calories524.2
• carbohydrateContent63.4 g
• cholesterolContent108.9 mg
• fatContent21.2 g
• fiberContent5.2 g
• proteinContent19.5 g
• saturatedFatContent12 g
• sodiumContent1283.7 mg
• sugarContent16.1 g