| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound fettuccine pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3/4 cup diced onions
- 1 tablespoon minced garlic
- 2 ounces prosciutto, cut into 1/4-inch strips
- 1/4 cup dry white wine
- 1 1/2 cups heavy cream
- 3/4 cup frozen sweet peas
- 3/4 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 3/4 cup grated Parmigiano-Reggiano
- 1/4 cup chopped fresh parsley leaves
Instructions
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 648 |
| Total Fat | 33 g |
| Saturated Fat | 19 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 106 mg |
| Sodium | 542 mg |
| Serving Size | 1 of 6 servings |
| Calories | 648 |
| Total Fat | 33 g |
| Saturated Fat | 19 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 106 mg |
| Sodium | 542 mg |
Reviews
Absolutely wonderful and so easy! Definitely making for company sometime.
This pasta should have hundreds of 5 star reviews! It’s so delicious and easy to make! One of our family’s TOP favorite!
Talk about super easy! And adaptable! I did use half and half added diced smoked ham and added peas. Very easy week night meal i will be making again!
I made this last night, didnt have any white wine so i used chicken stock. I also used half and half instead of heavy cream, and this turned out great. Needed a little extra seasoning after it was completed, but an amazing recipe.
Just made this… it’s fabulous!
I had a dish at an Italian restaurant using tortelloni and LOVEDDD the sauce. I researched recipes until I found this one which I was hoping would taste close to it. It tasted exactly like it! Unbelievable flavor. I used fresh porcini tortellOni imported from Italy and really good quality cheese. Restaurant quality fish. Unbelievable!!
This is absolutely delicious and not at all hard to prepare!