Fettuccine With Prosciutto And Peas Recipe

Name: Fettuccine With Prosciutto And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Basic Egg Pasta Dough quartered; 1 tablespoon olive oil; 1 shallot medium, minced; 2 cloves garlic minced; 1/2 cup dry white wine; 1 cup heavy cream; 1/8 teaspoon ground nutmeg; 6 ounces prosciutto chopped; 1 cup English peas fresh, blanched; 3/4 cup parmigiano reggiano cheese grated, divided; 2 tablespoons pasta cooking water

Servings: persons

1 pound Basic Egg Pasta Dough quartered
1 tablespoon olive oil
1 shallot medium, minced
2 cloves garlic minced
1/2 cup dry white wine
1 cup heavy cream
1/8 teaspoon ground nutmeg
6 ounces prosciutto chopped
1 cup English peas fresh, blanched
3/4 cup parmigiano reggiano cheese grated, divided
2 tablespoons pasta cooking water

1
Attach Pasta Sheet Roller to KitchenAid(R) Stand Mixer. Set adjustment knob on roller at 1. Turn mixer to Speed 2. Feed one flattened piece of dough into rollers to knead. Fold dough in half and roll again. Repeat folding and kneading process several times, or until dough is smooth and pliable. Lightly dust pasta with flour while rolling, if needed, to aid in drying and separation. Knead and fold each piece of dough in same manner.
2
Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Change to setting 3 and feed dough through rollers again. Change to setting 4; feed dough through twice. Repeat with remaining dough. Stop mixer.
3
Exchange Pasta Sheet Roller for Fettuccine Cutter attachment. Turn mixer to Speed 4. Feed flattened pasta sheets through cutter. Carefully arrange pasta on Pasta Drying Rack.
4
While pasta dries, bring 4 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 4 minutes or until al dente. Drain.
5
Heat oil, shallots and garlic in large skillet on medium heat4 to 5 minutes or until softened and edges just start to brown. Add wine; cook 3 to 4 minutes or until most of the liquid evaporates. Add cream, nutmeg, prosciutto and peas; bring to a boil.Reduce heat to medium; add pasta,1/2 cup cheese and pasta cooking water. Toss until coated. Serve topped with remaining cheese.

823

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 pound Basic Egg Pasta Dough quartered, 1 tablespoon olive oil, 1 shallot medium, minced, 2 cloves garlic minced, and more.

Yes, Fettuccine With Prosciutto And Peas 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.

Fettuccine With Prosciutto And Peas

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