Fettuccine with Prosciutto & Peas

Italian calories590 addedApril 2018

• 1 pound Fettuccine (see also fresh fettuccine noodles)
• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, minced
• 3 cloves garlic, minced
• ½ cup dry white wine
• 1 cup heavy cream
• ⅛ teaspoon ground nutmeg
• 6 ounces prosciutto, chopped
• 1 cup fresh English peas, blanched
• ¾ cups grated Parmigiano-Reggiano cheese, divided
• 2 tablespoons pasta cooking water

1. Prepare pasta.
2. Heat oil, shallots and garlic in large skillet on medium heat 4 to 5 minutes or until softened and edges just start to brown.
3. Add wine; cook 3 to 4 minutes or until most of the liquid evaporates.
4. Add cream, nutmeg, prosciutto and peas; bring to a boil.
5. Reduce heat to medium; add pasta, ½ cup cheese and pasta cooking water.
6. Toss until coated.
7. Serve topped with remaining cheese.

Nutrition

calories590 total fat28g cholesterol165mg total carbohydrates51g protein19g sodium1060mg