Fettuccine with Cream, Prosciutto and Peas
It just doesn’t get much easier or tastier than this! Supper is ready fast as it takes to boil water and cook the pasta! Add a tossed green salad dressed with balsamic vinaigrette and crusty bread to complete the meal.
1/4 cup butter
2 cups whipping or heavy cream
1 cup frozen peas
6 ounces prosciutto, cut into slivers (or cooked ham)
2 tablespoons freshly grated Parmesan cheese *
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 pound fettuccine pasta
Freshly grated Parmesan cheese for garnish
- In a large skillet, melt butter over medium heat. Add cream and bring to a boil. Cook 2 to 3 minutes over medium heat to reduce and thicken slightly.
- Add peas and prosciutto (or ham) and cook an additional 1 to 2 minutes.
- Remove from heat and stir in 2 tablespoons Parmesan cheese, salt and pepper.
- Meanwhile, cook fettuccine according to package directions; drain well and add to sauce mixture. Toss to combine and serve immediately sprinkled with extra Parmesan cheese, if desired.
Makes 8 servings.
*Use only freshly grated Parmesan, do not use canned cheese as it will not melt properly and it simply does not compare in taste to fresh Parmesan.
Nutritional Information Per Serving (1/8 of recipe; does not include additional Parmesan for garnish): 425.2 calories; 41% calories from fat; 19.9g total fat; 72.2mg cholesterol; 786.1mg sodium; 253.6mg potassium; 45.8g carbohydrates; 2.1g fiber; 1.0g sugar; 43.7g net carbs; 15.3g protein.