Fettuccini Alfredo with Prosciutto and Peas

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Great for a week night serving guests. Easy, comforting and tasty.

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Let me start this off by stating that I'm the world's worst cook. I made this and even incorporated other reviewer's suggestions with ease. It was good and easy! I couldn't believe it. : Here are the suggestions that I incorporated:
-I added some butter along with the olive oil
-I used one shallot instead of two
-I used sauteed shrimp instead of ham
-I used 1 1/2 cups of heaving cream (next time I'll add even more just to make a bit more sauce
-I used 3/4 cup grated parm

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Will make again!!!

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This was fast, easy and delicious. The flavor was wonderful and the sauce was just perfect. My husband took seconds- always a sign of a winner.

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AT THE RISK OF BEING REDUNDANT....IT IS - AS THE PREVIOUS REVIEWERS SAY - EXCELLENT AND EASY.
WHEN YOU GET A RECIPE WITH AS FEW INGREDIENTS AS THIS, IT REALLY MATTERS TO USE THE BEST INGREDIENTS.
FRESH PASTA, IS IN MY ESTIMATION, CRUCIAL TO THE ENJOYMENT OF THIS DISH. IT IS JUST SO MUCH MORE 'DELICATE' THAN THE DRIED AND COMPLEMENTS THE SAUCE PERFECTLY. DITTO ON THE PARM-REG - BUY THE IMPORTED.
THE ONLY THING I DID DIFFERENTLY WAS TO SAUTE THE PROSCIUTTO WITH THE SHALLOTS AND GARLIC. AND I DID NOT USE THE FULL QUARTER POUND, BUT HALVED IT AND IT WAS JUST ENOUGH. THE THIN JULIENNE OF PROSCIUTTO FLAVORED EVERY OTHER BITE AND WAS PERFECT.

I FOUND THAT MIXING THE PASTA WITH THE SAUCE WAS TO MY LIKING BECAUSE THE PASTA ABSORBED THE CREAM SAUCE AND EVERY BITE WAS DELICIOUS. THIS IS GOING IN MY FAVORITES FILE FOR SURE.

THANKS TO PREVIOUS REVIEWERS - YOU GUYS MADE THIS RECIPE SOUND IRRESTIBLE AND YOU WERE RIGHT.

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I used prosciutto ends, which are 1/4 " thick and discounted at my grocers. I picked the leaner pieces from the displayed packages. I diced them. I also used fat-free half and half instead of cream. This worked fine! Since we are only 2, I used only the 12 ounces fresh pasta that came in my package from my grocer, thinking of the rater's comments that said to increase the proportion of the sauce to the pasta. The proportion I got was fine -- i.e., by reducing the pasta to 12 ounces. Furthermore, I didn't salt until the end, because not only are the prosciutto and cheese salty, but aldo my fresh pasta also contained salt, I discovered. I had to dump out my boiling water and start over with no-salt water after I read that. I added a little salt to the water after tasting the pasta part way through the cooking process, but not nearly as much as I usually use for unsalted dry pasta. My serving suggestion: the pasta doesn't really accept mixing with the prosciutto and peas, which end up underneath no matter what one does to mix. So I'd suggest using 1/3 to 1/2 the sauce to mix with the pasta, and then dishing the pasta on serving plates and adding the rest of the sauce on top, This will make the dish look pretty and show off all the prosciutto and peas included where the guests can see them before eating!

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This recipe was so easy to make and the taste was great! It actually tasted like Alfredo. I recommend this to anyone!

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This recipe was great when I made it for dinner. Everyone loved it! But instead of 1 whole cup of heavy cream we used 1/2 cup of heavy cream and 1/2 cup milk to make it a little healthier. I have been making this every year since.

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This recipe was excellent and easy! I was amazed at how quick everything was, and this was my first time using fresh pasta. Some people say that they would have liked more sauce, and that was what my partner said as well. However, I thought that the fresh pasta was soft enough and the sauce rich enough that with enough mixing everything was very flavorful, and I'm a person that LOVES sauce. This will definitely be going into the family cookbook.

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i diffentlywill make this again. was looking for something different and this was it for dinner last night. the only thing that took long to do was getting the water for the pasta to boil. my family loved it.

thanks emeril for an excellent pasta dish.