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1
Prepare the pasta, roll the dough, and cut into tagliolini as described on page 180.
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2
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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3
Trim the roots, tips, and any yellow or wilted leaves from the scallions.
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4
Cut them in half lengthwise, then crosswise into 3-inch lengths.
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5
Cut the scallion pieces lengthwise into thin strips.
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6
Heat the oil in a large, heavy skillet over medium heat.
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7
Add the scallions and cook until wilted, 1 to 2 minutes.
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8
Add the peas and butter and cook until softened, about 3 minutes.
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9
Add the prosciutto and toss until it changes color, 1 to 2 minutes.
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10
Add the chicken stock and heat to a boil.
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11
Reduce heat to simmering and cook until the liquid is reduced by half.
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12
Add the heavy cream and continue to simmer until the liquid is lightly thickened, 2 to 3 minutes.
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13
Shake the fettuccine in a colander to remove as much of the flour as possible.
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14
Stir the pasta into the boiling water.
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15
Return to a boil, stirring frequently.
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16
Cook the pasta, semi-covered, stirring occasionally, until done, about 2 minutes or less after the water returns to a boil.
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17
(When the pasta rises to the surface, it is done.)
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18
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and add it directly to the sauce in the skillet.
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19
If not, drain the pasta, return it to the pot, and pour in the sauce.
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20
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
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21
Cook until the sauce is reduced enough to form a creamy, gliding sauce.
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22
Remove from the heat, toss in the grated cheese, and serve immediately in warm bowls.
