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Categories:Viewed: 92 - Published at: 3 years ago
Ingredients
- 1/2 lb. prosciutto, thinly sliced
- 2 tbsp. olive oil
- 1/4 cup onion, finely chopped
- 2 cloves garlic, sliced thin
- 1 cup heavy cream, whipped
- 5 oz. tiny peas
- 1 lb. fettuccine pasta, cooked al dente
- 1/2 cup freshly grated parmesan cheese
Method
- Prepare the fettuccine as per package directions.
- Boil until just tender, yet firm to the bite, al dente.
- Drain well.
- Place the fettuccine in a large bowl, keep warm.
- Have all other ingredients, including the cream and butter, at room temperature, not chilled.
- Cut prosciutto into julienne strips and set aside.
- Heat olive oil in a heavy large skillet over medium-high heat.
- Add onions and garlic and cook until the the onion is translucent and the garlic is brown.
- About 3 minutes.
- Remove and discard the garlic from the pan.
- Add prosciutto and peas and cook until heated through, about 3-5 minutes.
- Drain oil from the mixture.
- To the bowl containing the warm fettuccine, add the parmesan cheese and toss well.
- Add the pea/prosciutto mixture and toss again, making sure all ingredients are well mixed.
- Add the whipped cream, and toss well one final time.
- Serve immediately.
- Serve as a small pasta dish before the entree, or as an entree.
- Keep the fettuccine warm as you prepare it, and work fast so the fettuccine will not become too cool.
- Add more parmesan once served.
