Fettuccine Pasta with Prosciutto, Peas, and a Cream

Name: Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Set a large pot of water with a pasta insert over high heat and bring to a boil.
2
Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
3
While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter.
4
Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes.
5
Add the garlic to the pan and saute for 30 seconds.
6
Place the prosciutto in the pan and saute for 1 minute.
7
Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds.
8
Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes.
9
If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
10
Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl.
11
Pour the sauce over the pasta and sprinkle with the cheese and the parsley.
12
Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

917

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound fettuccine pasta, 1 tablespoon olive oil, 1 tablespoon unsalted butter, 3/4 cup diced onions, and more.

Yes, Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions