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Creamy Fettuccine Alfredo with Peas and Prosciutto

creamy fettuccine Alfredo with peas and prosciutto - featured image
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A rich and comforting fettuccine Alfredo dish featuring a silky cream sauce, sweet peas, and salty prosciutto, perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale
  • 12 ounces (340 g) fettuccine pasta
  • 4 tablespoons (56 g) unsalted butter
  • 3 garlic cloves, minced
  • 1 ½ cups (360 ml) heavy cream
  • 1 cup (100 g) freshly grated parmesan cheese
  • 1 cup (150 g) frozen peas, thawed slightly
  • 4 ounces (115 g) prosciutto slices, thinly sliced or torn
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Stir occasionally to prevent sticking.
  2. While the pasta cooks, heat a large skillet over medium heat. Add 4 tablespoons (56 g) unsalted butter. Once melted, add 3 minced garlic cloves and sauté for about 1 minute until fragrant but not browned.
  3. Pour in 1 ½ cups (360 ml) heavy cream. Bring to a gentle simmer, stirring occasionally. Let it thicken slightly for about 3-4 minutes until it coats the back of a spoon.
  4. Gradually stir in 1 cup (100 g) freshly grated parmesan cheese. Stir continuously until melted and smooth. If the sauce is too thick, add about ¼ cup (60 ml) reserved pasta water to loosen it. Keep the sauce warm but do not boil vigorously.
  5. Add 1 cup (150 g) thawed frozen peas. Stir gently to combine and warm through.
  6. Drain the pasta, reserving about ½ cup (120 ml) pasta cooking water. Add the pasta directly into the skillet with the Alfredo sauce. Toss gently to coat each strand thoroughly. Add reserved pasta water as needed to reach desired sauce consistency.
  7. Stir in 4 ounces (115 g) thinly sliced prosciutto. The residual heat will soften the prosciutto without cooking it too much.
  8. Season with salt and freshly ground black pepper to taste, keeping in mind the saltiness of prosciutto and parmesan.
  9. Garnish with chopped fresh parsley if using. Serve immediately.

Notes

Keep the heat moderate when cooking garlic to avoid bitterness. Use reserved pasta water to adjust sauce consistency and keep it silky. Add prosciutto last to preserve its delicate texture. For gluten-free, use almond flour pasta; for dairy-free, substitute coconut cream and nutritional yeast.

Nutrition

Keywords: fettuccine alfredo, creamy pasta, peas, prosciutto, easy dinner, comfort food, quick pasta recipe

Find it online: https://islatable.com/creamy-fettuccine-alfredo-with-peas-and-prosciutto-easy-recipe-for-perfect-dinner/