Fettuccine pasta with asparagus and prosciutto ham

Ingredients:

• 1/2 cup diced prosciutto (about 100g)
• 1 clove of garlic, chopped
• 2 tsp chopped fresh thyme
• 1/2 cup dry white wine
• Coarse salt and freshly ground pepper
• 1 cup heavy cream
• A pinch of freshly grated nutmeg (optional)
• 340 g of pasta fettuccine
• 700 g asparagus, tough stems removed, cut into 1.5 cm pieces
• 1/4 cup finely grated Parmesan cheese, plus more for sprinkling

Preparation:

1. Heat a large skillet over medium-high heat. Add the ham and cook, stirring, for 2 minutes. Add the garlic and thyme and cook for about 30 seconds more. Add the wine, bring to a simmer, and continue cooking for about 2 minutes more. Season with 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring, until the sauce thickens, about 3 minutes more.
2. Bring a large saucepan of salted water to a boil. Add the fettuccine pasta and cook for the amount of time indicated on the package, adding the asparagus one minute before the end of cooking. Pour 1/2 cup of the stock from the pan for the sauce, and discard the remaining liquid.
3. Add the cheese to the sauce and stir. Then add the pasta and asparagus and stir again. Add more broth, salt, and pepper as needed. Divide the fettuccine pasta and sauce among bowls and sprinkle with more cheese.