Fettuccini With Prosciutto and Peas

Ingredients

• 1/2 lb uncooked fettuccine
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped shallots
• 1/4 cup white wine
• 1 cup heavy cream
• 1/2 cup freshly grated parmigiano-reggiano cheese, plus
• 2 tablespoons freshly grated parmigiano-reggiano cheese, divided
• 1 dash kosher salt
• 1 dash freshly cracked black pepper
• 1/4 lb julienned prosciutto ham
• 3/4 cup sweet peas

Directions

1. 1

   Cook pasta according to directions on the box. Chill in ice water. Drain thoroughly and set aside until ready to use.

2. 2

   Place a medium-size saute pan over medium heat. When pan is hot, add unsalted butter to pan to melt. When butter is liquid and hot, add shallots and saute for 1 minute or until shallots begin to brown.

3. 3

   Deglaze the pan with white wine and let reduce in volume by half. Add heavy cream and let simmer 1 minute.

4. 4

   Reduce heat to low and add the 1/2 cup Parmigiano-Reggiano, stirring until the cheese melts.

5. 5

   Add salt and pepper.

6. 6

   Add the prosciutto and peas to the pan.

7. 7

   When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined.

8. 8

   Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper.