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Fettuccine with Cream, Prosciutto and Peas recipe

It just doesn’t get much easier or tastierthan this! Supper is ready fast as it takes to boil water andcook the pasta! Add a tossed green salad dressed with balsamicvinaigrette and crusty bread to complete the meal.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Fettuccine with Cream,Prosciutto and Peas

1/4 cup butter
2 cups whipping or heavy cream
1 cup frozen peas
6 ounces prosciutto, cut into slivers (or cooked ham)
2 tablespoons freshly grated Parmesan cheese *1/2 teaspoon kosher or sea salt1/4 teaspoon freshly ground black pepper
1 pound fettuccine pastaFreshly grated Parmesan cheese for garnish

  • In a large skillet, melt butter over mediumheat. Add cream and bring to a boil. Cook 2 to 3 minutes overmedium heat to reduce and thicken slightly.
  • Add peas and prosciutto (or ham) and cookan additional 1 to 2 minutes.
  • Remove from heat and stir in 2 tablespoonsParmesan cheese, salt and pepper.
  • Meanwhile, cook fettuccine according topackage directions; drain well and add to sauce mixture. Tossto combine and serve immediately sprinkled with extra Parmesancheese, if desired.

    Makes 8 servings.

    *Use only freshly grated Parmesan, do notuse canned cheese as it will not melt properly and it simplydoes not compare in taste to fresh Parmesan.

    Nutritional Information Per Serving (1/8of recipe; does not include additional Parmesan for garnish):425.2 calories; 41% calories from fat; 19.9g total fat; 72.2mgcholesterol; 786.1mg sodium; 253.6mg potassium; 45.8g carbohydrates;2.1g fiber; 1.0g sugar; 43.7g net carbs; 15.3g protein.

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