Fettuccini With Prosciutto and Peas

"A nice fettuccini that goes great with a green salad and hot crusty bread."
 
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Ready In:
30mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Cook pasta according to directions on the box. Chill in ice water. Drain thoroughly and set aside until ready to use.
  • Place a medium-size saute pan over medium heat. When pan is hot, add unsalted butter to pan to melt. When butter is liquid and hot, add shallots and saute for 1 minute or until shallots begin to brown.
  • Deglaze the pan with white wine and let reduce in volume by half. Add heavy cream and let simmer 1 minute.
  • Reduce heat to low and add the 1/2 cup Parmigiano-Reggiano, stirring until the cheese melts.
  • Add salt and pepper.
  • Add the prosciutto and peas to the pan.
  • When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined.
  • Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper.

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