Lemon Prosciutto and Peas Fettuccine
Creamy, savory, with a bright finish, this Prosciutto, Lemon, and Pea fettuccine is incredible. It is cooked up in under 15 minutes, making it perfect for any busy weeknight.
Ingredients
- 12 oz (340g) Fettuccine
- 1 cup Reserved Pasta Water
- 1 tbsp Butter
- 1 Large Shallot, Finely Chopped
- 8 Slices of Prosciutto, sliced crosswise to create about 2” by ½” strips
- 2/3 cup Heavy Cream
- 2/3 cup Frozen Peas
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- 1/2 cup Finely Grated Parmigiano Reggiano
- Salt & Pepper, to taste
Instructions
- Bring a large pot of well-salted water to a boil, then turn to medium-high heat. Add fettuccine into the pot and cook according to box time. Reserve 1 cup of pasta water and then drain the pasta.
- Meanwhile, in a large frying pan add butter and melt over medium heat. Add prosciutto and shallots, and cook until shallots are soft and turning golden, and prosciutto just begins to turn crispy, about 5 minutes.
- Add in the cream and peas, and bring to a bubble. Simmer the sauce for about 3-4 minutes, or until it has thickened a bit (should coat the back of a spoon). Add in the lemon juice and lemon zest, and quickly stir to combine. (Sauce time = 10 minutes)
- Add cooked fettuccine to the pan, and toss to combine with the sauce. Sprinkle the parmesan over top of the pasta, and toss to combine. Add just enough pasta water, in small additions, until the sauce looks smooth and glossy, and coats the noodles well. Season with salt and pepper, and serve with extra shredded parmesan.
Notes
When making pasta, you must always determine if you should start the sauce first, start the pasta first, or start them simultaneously – depending on the cooking time of the pasta according to the box.
The goal is to have the pasta and the sauce to finish at the same time.
The goal is to have the pasta and the sauce to finish at the same time.