Name: Creamy Fettuccine with Prosciutto and Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 8 ounces fettuccine; 4 ounces prosciutto, chopped into bite-sized pieces; 1 cup frozen peas; 4 Tablespoons unsalted butter; 1 cup heavy cream; 1 1/2 cup freshly grated Parmesan cheese (see Note); 1 clove garlic, minced; 1/4 teaspoon ground nutmeg, or to taste, optional; Salt and freshly ground black pepper, to taste; Fresh parsley sprigs, for optional garnish

Creamy Fettuccine with Prosciutto and Peas

This creamy fettuccine with prosciutto and peas (pasta alla papalina) is a dreamy dinner. When you need something special, and you need it quickly, this will fit the bill. Rich, tasty, and quick, this main dish only needs a green salad and some lovely bread to make a complete dinner.

25 min total 10 min prep 15 min cook 4 636 cal

Instructions

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1 Bring a large pot of salted water to a boil, add fettuccine, and cook until tender with a bite, about 8 minutes. Reserve 1/2 cup pasta water; drain.
2 Meanwhile, cook prosciutto in a large non-stick skillet over medium-high heat. Cook and stir until prosciutto is crispy, 3 to 5 minutes, and remove from the skillet.
3 To the same skillet add peas, and cook, stirring, until peas are heated through and lightly cooked, about 3 minutes. Remove from skillet.
4 Add butter to the same skillet and melt; add cream, stirring, until it comes to a boil, then reduce heat to medium and add garlic and ground nutmeg. When garlic is fragrant, add grated Parmesan. Stir until melted.
5 Stir cooked prosciutto and peas back into skillet. Taste, season with salt and pepper. If sauce is thicker than desired, add 2 tablespoons pasta water, and stir, adding up to 1/2 cup as needed. Add pasta and toss.
6 Garnish with fresh parsley, and serve warm.