Fettuccini Alfredo with Peas and Prosciutto

I just made this recipe tonight and it is delicious! It's from Emeril Lagasse. I used butter instead of olive oil, and I omitted the shallots because I didn't have any.

Ingredients
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 teaspoon minced garlic
1 cup heavy cream
Salt and freshly ground pepper
1/4 pound prosciutto, julienned
1 cup frozen peas, thawed
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 pound fresh fettuccini


Directions
Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.

In a large pot of boiling salted water, add fettuccini and cook until al dente, just a couple minutes for fresh pasta. Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese.

Re: Fettuccini Alfredo with Peas and Prosciutto

sounds yummy! notebooked!!

Re: Fettuccini Alfredo with Peas and Prosciutto

sounds good! i'll have to give this one a try, thanks for sharing!