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19th Aug 2015

RECIPE: 4-ingredient sweet n’ salty fettuccine with baby tomatoes (swoon)

Prepare for the mouthwatering


How snappy can you dish out the perfect evening meal? This is a failsafe quickie weekend recipe for feeding the family, or a gal-pal over for a bite and the latest goss, or for Summer entertaining al fresco.

The combination of Mediterranean sweet and savoury hit makes this a clear winner –my mouth is watering all over the keyboard. Get the deets before I eat my laptop and be sure to scoff this chocolate fix for dessert:


45og of Fettucine

120g freshly grated Parmesan cheese

6 slices of thinly sliced prosciutto

280g cherry tomatoes (halved)

100g unsalted Butter


1. Bring a pot of water to the boil. For 4 litres of water, add 1 level tablespoon of salt.

2. Slice the prosciutto crosswise into strips about 1cm wide.

3. Heat half the butter in a saucepan. Add the tomatoes and allow to soften. Add the prosciutto and cook for a few more minutes.

4. Add the pasta to the boiling water and cook until al dente. Drain, reserving the pasta water and return the pasta to the pot. Add the remaining butter and toss with the pasta.

5. Pour the prosciutto and tomato mixture into the pot, add half of the grated parmesan and toss all together.

6. Taste and add extra parmesan to heighten the flavour. Serve immediately sprinkled with extra parmesan.

Thanks to Lynda Booth for this yum recipe – the Dublin Cookery School was just named ‘Best Cookery School in Ireland’ and runs evening and one day classes and professional three month certificate courses.