Egg Fettuccine with Creamy Peas & Prosciutto2018-03-21
Smoky prosciutto, baby peas and rich cheese sauce combine to bring traditional rustic Italian flavors to this dish.
Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook as directed on package.
Heat oil in large rondeau on medium heat. Add onions; cook 4-5 min. until translucent.
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.
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
Chef Recommended Cuts
- Egg Fettuccine
This information is per serving.
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.