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Fettuccine with Prosciutto and Peas
Fettuccine with Prosciutto and Peas
(Fettuccine con Prosciutto e Piselli)
 
 
Ingredients:

1 tablespoon unsalted butter
1/2 shallot, thinly sliced
3-4 tablespoons heavy cream
3 ounces fettuccine pasta
1/4 cup fresh or frozen (thawed) peas
1-2 slices prosciutto, cut into 1-inch slices
1-2 ounces Parmigiano-Reggiano cheese, finely grated, plus extra for serving
Salt, to taste
Freshly ground black pepper 

Directions:

Bring a pot of water to a boil and add salt.

Add fettuccine and cook about 7-10 minutes, until 'al dente'.

When pasta is ready, reserve 1/4 cup of the pasta water.

Drain pasta and set aside.

In a medium saute pan, melt butter over medium heat.

Add shallot and cook until softened, about 3-4 minutes.

Season with salt and pepper.

Add cream, peas and prosciutto and bring to a gentle boil.

Simmer for about 5 minutes, until peas are heated through.

Stir in Parmigiano-Reggiano cheese.

Add pasta to pan and toss to combine.

Allow to simmer for another 1-2 minutes.

Add pasta water, a little at a time, to reach desired consistency for sauce.

Transfer to a serving bowl and top with additional Parmigiano-Reggiano cheese. Serves 1.

That's it!
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