From “High Flavor, Low Labor,” by J.M. Hirsch (Ballantine). Serves 4.
Ingredients
2 tablespoons extra-virgin olive oil
1 pound deli meats (a blend of ham, prosciutto and turkey or chicken is good), roughly chopped
12 ounces fresh fettucine
3/4 cup grated Italian cheeses (such as a blend of pecorino and Parmesan)
1/2 cup crème fraîche or plain Greek-style yogurt
Salt and ground black pepper to taste
Directions
Bring a large saucepan of water to a boil.
Meanwhile, in a large skillet over medium high, heat the oil. Add the meats, and saute until they are lightly browned and just crisp, about 6 minutes. The pan will get coated and a bit sticky. Set it aside, leaving the meat in the pan.
Add the pasta to the water and cook according to package directions. When the pasta is done, reserve ¼ cup of the cooking water, then drain and transfer the pasta to the skillet.
Return the skillet to low heat. Add the cheeses and the crème fraiche, using tongs to mix and toss everything until the cheeses are melted and the pasta is coated. If the pasta is too dry, add a bit of the reserved cooking water and mix well.
Taste, then season with salt and pepper.
