Ingredients

1 lb. Fettuccine Pasta 10 oz. Frozen peas 2 oz. sliced prosciutto , finely cut 1 teaspoon olive oil 1/2 cup dry white wine 1 1/2 cups heavy cream 1 cup of grated parmigiano reggiano grated cheese or 1/2 cup of grated Locatelli Romano & 1/2 cup grated parmigiano reggiano 1/4 cup Italian parsley finely chopped 1 teaspoon salt and pepper to taste 1 stick of unsalted butter 3 cloves of garlic, minced

Preparation

While pasta is boiling to al dente, you can prepare the cream sauce. Set a large pan, add butter, 1/2 teaspoon salt & pepper, cut up 2 oz prosciutto into butter and sauté, cut up parsley. Add 1 teaspoon extra virgin olive oil, stir together and sauté 3-4 minutes on low heat. Add chopped garlic, frozen peas, add 1/2 cup of white wine, add 1 1/2 cup of heavy cream, simmered to a boil. Add the 1 cup of grated cheese, add 1/2 teaspoon of salt, add pepper. Strain pasta and put into a large bowl, top with fettuccine sauce & garnish with fresh parsley. Ready to serve.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation