This is a really easy recipe for pasta with a simple cream sauce. Adding in some fresh spring peas when they’re in season really helps brighten up this dish. The cream sauce is easy to make, and comes together in just minutes. Be sure to use some of the pasta water to help thicken the sauce until you reach your desired consistency (I tend to like my sauce thick so that it really coats the noodles well).
3 ounces fettuccine
1 tablespoon unsalted butter
1/2 shallot, thinly sliced
Salt, to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
1/4 cup fresh or frozen (thawed) peas
1-2 slices prosciutto, cut into 1-inch slices
1-2 ounces Parmigiano-Reggiano, finely grated, plus extra for serving
1. Bring a pot of water to a boil and add salt. Add pasta and cook about 7-10 minutes, until al dente. When pasta is done, reserve 1/4 cup of pasta water; drain pasta and set aside.
2. In a medium sauté pan, melt butter over medium heat. Add shallot and cook until softened, about 3-4 minutes. Season with salt and pepper.
3. Add cream, peas and prosciutto and bring to a gentle boil. Simmer for about 5 minutes, until peas are heated through. Stir in Parmigiano-Reggiano.
4. Add pasta to pan and toss to combine. Allow to simmer for another 1-2 minutes. Add pasta water, a little at a time, to reach desired consistency for sauce. Transfer to a serving bowl and top with additional Parmigiano-Reggiano.
Serves 1.Pin It