Smoky prosciutto, baby peas and rich cheese sauce combine to bring traditional rustic Italian flavors to this dish.
3 pounds Barilla Egg Fettuccine
1 large onion, diced
3/4 cup dry white wine
1 pound frozen peas
1/3 cup thinly sliced Italian parsley
1/3 cup extra virgin olive oil
12 ounces julienne cut prosciutto
4-1/2 cups heavy cream
6 ounces grated Parmigiano-Reggiano cheese
Kosher salt and white pepper
- Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook as directed on package.
- Heat oil in large rondeau on medium heat. Add onions; cook 4-5 min. until translucent.
- Increase heat to high; add prosciutto. Cook 2-3 min. until edges of prosciutto begin to curl. Deglaze pan with wine; reduce liquid by half. Stir in heavy cream and peas; bring mixture to simmer.
- Add cooked pasta; toss to coat. Remove pan from heat; stir in cheese and parsley. Season to taste with salt and white pepper before serving.