Creamy Fettuccine with Prosciutto and Peas
This creamy fettuccine with prosciutto and peas (pasta alla papalina) is a dreamy dinner. When you need something special, and you need it quickly, this will fit the bill. Rich, tasty, and quick, this main dish only needs a green salad and some lovely bread to make a complete dinner.
Ingredients
Method
- Bring a large pot of salted water to a boil, add fettuccine, and cook until tender with a bite, about 8 minutes. Reserve 1/2 cup pasta water; drain.
- Meanwhile, cook prosciutto in a large non-stick skillet over medium-high heat. Cook and stir until prosciutto is crispy, 3 to 5 minutes, and remove from the skillet.
- To the same skillet add peas, and cook, stirring, until peas are heated through and lightly cooked, about 3 minutes. Remove from skillet.
- Add butter to the same skillet and melt; add cream, stirring, until it comes to a boil, then reduce heat to medium and add garlic and ground nutmeg. When garlic is fragrant, add grated Parmesan. Stir until melted.
- Stir cooked prosciutto and peas back into skillet. Taste, season with salt and pepper. If sauce is thicker than desired, add 2 tablespoons pasta water, and stir, adding up to 1/2 cup as needed. Add pasta and toss.
- Garnish with fresh parsley, and serve warm.
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