Egg Fettuccine with Creamy Peas & Prosciutto

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Smoky prosciutto, baby peas and rich cheese sauce combine to bring traditional rustic Italian flavors to this dish.


Step 1

Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook as directed on package.

Step 2

Heat oil in large rondeau on medium heat. Add onions; cook 4-5 min. until translucent.

Step 3

Increase heat to high; add prosciutto. Cook 2-3 min. until edges of prosciutto begin to curl. Deglaze pan with wine; reduce liquid by half. Stir in heavy cream and peas; bring mixture to simmer.

Step 4

Add cooked pasta; toss to coat. Remove pan from heat; stir in cheese and parsley. Season to taste with salt and white pepper before serving.


  • 3 pounds Barilla Egg Fettuccine
  • 1/3 cup extra virgin olive oil
  • 1 large onion, diced
  • 12 ounces julienne cut prosciutto
  • 3/4 cup dry white wine
  • 4-1/2 cups heavy cream
  • 1 pound frozen peas
  • 6 ounces grated Parmigiano-Reggiano cheese
  • 1/3 cup thinly sliced Italian parsley
  • Kosher salt and white pepper
Recipe Type:
Chef Recommended Cuts
  • Egg Fettuccine
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

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  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 471
Calories from Fat 216
% Daily Value*
Total Fat 24g
Saturated Fat 12g
Trans Fat 0g
Cholesterol 78mg
Sodium 793mg
Total Carbohydrate 47g
Dietary Fiber 3g
Sugars 3g
Protein 16g

Vitamin A 22%
Vitamin C 6%
Calcium 16%
Iron 13%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.