Instructions
- If making homemade pasta, prepare the dough and cut into fettuccine. Alternatively, use high-quality store-bought fettuccine.
- Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in warmed milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the Sauce has thickened, about 5-7 minutes. Stir in nutmeg, salt, and white pepper.
- Prepare the Cheese Sauce: Remove the Béchamel Sauce from heat. Stir in Gruyère cheese and Parmesan cheese until melted and smooth. Add lemon juice and lemon zest.
- Prepare the Crispy Prosciutto: Preheat oven to 375°F (190°C). Place prosciutto slices on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Let cool slightly, then crumble.
- Cook the Pasta: Cook the Pasta in boiling salted water until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet or pot, combine the Cheese Sauce, Spinach Artichoke Mix, and cooked pasta. Toss to coat, adding reserved pasta water as needed to reach your desired consistency.
- Serve immediately, topped with crumbled crispy prosciutto.
