Photo: Fettuccini Alfredo with Prosciutto and Peas Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 teaspoon minced garlic
- 1 cup heavy cream
- Salt and freshly ground pepper
- 1/4 pound prosciutto, julienned
- 1 cup frozen peas, thawed
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
- 1 pound fresh fettuccini
Directions
Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.
In a large pot of boiling salted water, add fettuccini and cook until al dente (just a couple minutes for fresh pasta.) Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese.
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By kittylovespebbl...
corona , CA
on January 17, 2013
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Very yummy, my boyfriend loved it and he's a picky eater. Stuck to the recipe except I added just a bit more cheese!
By Oreo200
on October 07, 2012
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Great and easy recipe. My family and friends enjoyed it very much. I substituted the heavy cream for light (added a little bit more to balance the pasta to not be dry and did not add salt. The prosciutto gets all the salt needed. This recipe is on my list of favorite ones!
By pulpintro
Chapel Hill, NC
on August 26, 2012
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This was pretty good! I added mushrooms in addition to peas and prosciutto. I also doubled up on the shallots and garlic, but that's to my own personal taste. Next time I will probably add a little more cream and substitute either bacon, ham or chicken for the prosciutto.
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