Fettuccine con Proscuitto -- Noodles with Italian style Ham




1/2 lb. prosciutto, thinly sliced
2 tbsp. olive oil
1/4 cup onion, finely chopped
2 cloves garlic, sliced thin
1 cup heavy cream, whipped
5 oz. tiny peas
1 lb. fettuccine pasta, cooked al dente
1/2 cup freshly grated parmesan cheese


Prepare the fettuccine as per package directions. Boil until just tender, yet firm to the bite, al dente. Drain well. Place the fettuccine in a large bowl, keep warm. Have all other ingredients, including the cream and
butter, at room temperature, not chilled.

Cut prosciutto into julienne strips and set aside. Heat olive oil in a heavy large skillet over medium-high heat. Add onions and garlic and cook until the the onion is translucent and the garlic is brown. About 3 minutes. Remove and discard the garlic from the pan. Add prosciutto and peas and cook until heated through, about 3-5 minutes. Drain oil from the mixture.

To the bowl containing the warm fettuccine, add the parmesan cheese and toss well. Add the pea/prosciutto mixture and toss again, making sure all ingredients are well mixed. Add the whipped cream, and toss well one final time.

Serve immediately. Serve as a small pasta dish before the entree, or as an entree. Keep the fettuccine warm as you prepare it, and work fast so the fettuccine will not become too cool. Add more parmesan once served.

Author's Comments

This is another dish like Fettuccine Alfredo, that is all done at the table and provides the host or hostess with compliments. All the ingredients, except the fettuccine, should be maintained at room temperature. Cook the pasta at the last minute, and keep it warm. Work rather quickly as the pasta will cool quickly and not taste as well as it should. Also make sure your other ingredients are at room temperature will help in keeping the dish from cooking too much.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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