Fettuccine Alfredo With Peas And Prosciutto Recipes

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FETTUCCINE ALL'ALFREDO CON PROSCIUTTO DI PARMA



Fettuccine all'Alfredo con Prosciutto di Parma image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 8

1 (12 ounce) package egg fettuccine
1/3 pound prosciutto di Parma
2 tablespoons butter
1 to 1 1/4 cups half-and-half
1 cup (3 healthy handfuls) grated Parmigiano-Reggiano
2 pinches ground nutmeg or about 1/4 teaspoon freshly grated nutmeg
Coarse ground black pepper
A pinch coarse salt

Steps:

  • Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
  • Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
  • Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE



Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

Steps:

  • Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
  • While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
  • Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

PASTA WITH PROSCIUTTO AND PEAS



Pasta with Prosciutto and Peas image

Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces fettuccine
1 tablespoon butter
1 shallot, finely chopped (1/4 cup)
2/3 cup heavy cream
1 package (10 ounces) frozen peas, thawed
8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
  • Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
  • Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

FETTUCCINE WITH PROSCIUTTO, PEAS AND PEPPERS



Fettuccine with Prosciutto, Peas and Peppers image

We love pasta with cream sauces and this really fits the bill. Delicate yet Elegant! This came from a magazine years ago and I have been making it ever since. Try it, you'll like it!

Provided by Judith N.

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces prosciutto or 4 ounces cooked ham, cut in juilienne strips
1/4 cup butter or 1/4 cup margarine
1 cup frozen tiny peas
1/2 cup roasted red pepper, cut in julienne strips
1 cup heavy cream
fresh ground black pepper, to taste
12 ounces fettuccine
1/2 cup grated parmesan cheese

Steps:

  • In large skillet over medium heat, saute prosciutto in butter 1 minute.
  • Add peas and red pepper strips; saute 1 minute longer.
  • Stir in cream and pepper; cook over low heat, stirring constantly, until slightly thickened.
  • Meanwhile in a large pot, in rapidly boiling water, cook fettuccine as directed; drain well.
  • Place in large serving bowl.
  • Add sauce and parmesan; toss to coat.
  • Serve immediately.

Nutrition Facts : Calories 720.1, Fat 41.1, SaturatedFat 24.2, Cholesterol 194.8, Sodium 593.3, Carbohydrate 68.7, Fiber 4.5, Sugar 3.7, Protein 20.3

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