It just doesn't get much easier or tastier
than this! Supper is ready fast as it takes to boil water and
cook the pasta! Add a tossed green salad dressed with balsamic
vinaigrette and crusty bread to complete the meal.
- 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 coarse salt
- 1/4 teaspoon freshly ground black pepper
1 pound fettuccine pasta
- Freshly grated Parmesan cheese for garnish
- In a large skillet, melt butter over medium
heat. Add cream and bring to a boil. Cook 2 to 3 minutes over
medium heat to reduce and thicken slightly.
- Add peas and prosciutto (or ham) and cook
an additional 1 to 2 minutes.
- Remove from heat and stir in 2 tablespoons
Parmesan cheese, salt and pepper.
- Meanwhile, cook fettuccine according to
package directions; drain well and add to sauce mixture. Toss
to combine and serve immediately sprinkled with extra Parmesan
cheese, if desired.
Makes 8 servings.
* Use only freshly grated Parmesan, do
not use canned cheese as it will not melt properly and it simply
does not compare in taste to fresh Parmesan.
Nutrition Facts: Nutrition (per serving):
383.7 calories; 41% calories from fat; 18.1g total fat; 57.3mg
cholesterol; 213.0mg sodium; 145.2mg potassium; 45.7g carbohydrates;
2.1g fiber; 1.0g sugar; 43.6g net carbs; 9.3g protein.
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