Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup finely minced onion
- 4 ounces prosciutto, julienne
- 1 cup heavy cream
- Salt
- Freshly ground black pepper
- 1 cup fresh peas
- 6 ounces fresh egg fettuccine
- 6 ounces fresh spinach fettuccine
- 1/2 cup grated Parmesan
Directions
In a large stockpot, bring salted water to a rapid boil.
In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.
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By bridgewaterks_5...
Greenwood, IN
on August 24, 2006
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My husband and I tried this a few days ago and were amazed! We were bored with our usual meal choices so picked several recipes to try and this was one of them. It was quick and easy and had a nice smokey rich flavor that was out of this world! This is one that will be making an appearance at the dinner table over and over. (by the way, I subbed frozen peas in and just threw them in at the very last so they didn't overcook. It was great!
By zuzigirl912_3540285
Laguna Niguel, CA
on December 17, 2005
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Next time I will leave out the proscuitto. Nobody cared for it. They said it would have been super with just the peas in the sauce and I have to agree. I grew up in an Italian home and my mother and never added anything but cream and peas and maybe some pepper flakes to this type of recipe. Her version is so much better.
By purplepenguin11...
Bozeman, MT
on May 22, 2005
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pretty good. the whole family liked it.
Read all 6 reviews