FETTUCCINE WITH PROSCIUTTO AND PEAS

By tulawdog

Ingredients

• 3 ounces fettuccine
• 1 tablespoon unsalted butter
• 1/2 shallot, thinly sliced
• Salt, to taste
• Freshly ground black pepper
• 3-4 tablespoons heavy cream
• 1/4 cup frozen peas, thawed
• 1-2 slices prosciutto, cut into 1-inch slices
• 1-2 ounces Parmigiano-Reggiano, finely grated, plus extra for serving

Details

Servings 1

Preparation

Step 1

1. Bring a pot of water to a boil and add salt. Add pasta and cook about 7-10 minutes, until al dente. When pasta is done, reserve 1/4 cup of pasta water; drain pasta and set aside.
2. In a medium sauté pan, melt butter over medium heat. Add shallot and cook until softened, about 3-4 minutes. Season with salt and pepper.
3. Add cream, peas and prosciutto and bring to a gentle boil. Simmer for about 5 minutes, until peas are heated through. Stir in Parmigiano-Reggiano.
4. Add pasta to pan and toss to combine. Allow to simmer for another 1-2 minutes. Add pasta water, a little at a time, to reach desired consistency for sauce. Transfer to a serving bowl and top with additional Parmigiano-Reggiano.

Serves 1.