Fettuccine All'Alfredo con Prosciutto di Parma -- A Rachael Ray Recipe

Bring a pot of salted water to a rolling for the pasta and cook to package directions for al dente pasta.

Slice prosciutto or ham into thin strips. Separate ham ribbons and loosely pile them up and set aside.

Preheat a large skillet over moderate heat. Add butter to skillet and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to skillet. Toss pasta until sauce coats noodles evenly. Add prosciutto ribbons and toss again.