Fettuccini Alfredo with Prosciutto and Peas

Fettuccini Alfredo with Prosciutto and Peas

Cuisine Italian
Keyword pasta

Ingredients

  • 2 tbl extra-virgin olive oil
  • 2 shallots, minced
  • 1 tsp minced garlic
  • 1 cup heavy cream
  • salt and freshly ground pepper
  • 1/4 lb prosciutto, julienneed
  • 1 cup frozen peas, thawed
  • 1/2 cup freshly grated parmesean reggiano, plus more for garnish
  • 1 lb fresh fettuccini

Instructions

  • Heat olive oil in a large skillet over medium heat
  • Add shallots and garlic and saute for a couple of minutes or until tender.
  • Add crean and cook for 1 to 2 minutes. Season with salt and pepper.
  • 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 water add fettuccini and cook until al dente, just a couple of minutes for fresh pasta.
  • Drain, reserving 1/4 cup of pasta water.
  • Add the reserved pasta water and drained fettuccini to skillet.
  • Toss to combine pasta with sauce and season with salt and pepper.
  • Serve, garnished with extra cheese.

Notes

There didnt seem to be enough sauce when we made it so it might be good to double the sauce ingredients.
We also used linguini instead of fettuccini which worked well

Spaghetti alla Carbonara

Spaghetti alla Carbonara

Classic Italian pasta dish
Cuisine Italian
Keyword pasta
Servings 4

Ingredients

  • 4 eggs at room temperature
  • 3/4 cup pecorino Romano, Parmigiano-Reggiano, or a combination
  • 1/8 tsp freshly ground black pepper
  • 3 oz pancetta, cut about 1/4-inch thick, slices cut into 1/2-inch long strips
  • 1 tbl salt
  • 1 lb imported spaghetti

Instructions

  • In a small bowl, lightly beat the eggs. Add the cheese and black pepper; set aside.
  • In a medium skillet over low heat, cook the pancetta slowly, turning the pieces occasionally, for 15 minutes or until they are cooked through.
  • Meanwhile, bring a large pot of water to a boil over high heat. Add the salt and spaghetti. Cook, stirring often, for 8 minutes or until the pasta is tender but still has some bite. Drain the pasta and return it immediately to the pot.
  • Stir in the egg and cheese mixture and toss well to coat the pasta thoroughly. Add the pancetta and toss again to distribute it evenly. Serve with more cheese, if you like.

Notes

Serves 4
There are many ways to vary this recipe. You can also increase or decrease the number of eggs (I like to use one egg per person). To get the eggs quickly to room temperature, set them in a bowl of hot tap water for 3 minutes. Since guanciale is not widely available, I recommend pancetta, which is different from American bacon. Cook the pancetta a little more or a little less. I prefer it crisp and crunchy, but soft and chewy is more traditional. You can also eliminate some or all of the rendered fat from the pancetta, depending on your concern for your waistline.