Cambozola Fettuccine a la Bavaria

German Cambozola cheese is the basis for a creamy flavorful sauce with diced German prosciutto. For a low-carb alternative to fettuccine, serve over steamed asparagus.

Cambozola Fettucine
Course Entree
Cuisine Bavaria
Region Bavaria
Servings 4


  • 3/4 lb fettuccine (12 ounces)
  • 6 oz Cambozola cheese rind removed
  • 1/2 cup diced Abraham Prosciutto (4 ounces)
  • 1 pint light cream
  • black pepper to taste
  • finely chopped parsley for garnish


  • Cook egg noodles in water according to package directions.
  • In saucepan, simmer light cream, add cubed Cambozola and stir until all ingredients are blended into a smooth sauce. Remove from stove and add diced Prosciutto just to heat through.
  • In a pre-warmed serving platter add drained egg noodles, pour sauce and mix thoroughly until pasta is coated with sauce. Sprinkle with chopped parsley and black pepper to taste.
  • Serve immediately.


Low-Carb Serving Suggestion:
For a delightful low-carb version, substitute fresh roasted asparagus for the egg noodles.