SPOODLES FETTUCCINI WITH PROSCIUTTO AND PEAS

BoardWalk Resort

Yield: 2 servings.

1/2 pound uncooked fettuccini noodles

2 tablespoons unsalted butter

2 tablespoons finely chopped shallots

1/4 cup white wine

1 cup heavy cream

1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, divided

1/4 pound julienned prosciutto ham

3/4 cup sweet peas

Dash kosher salt

Dash freshly cracked black pepper

1. Cook pasta according to directions on the box. Chill in ice water. Drain thoroughly and set aside until ready to use.

2. Place a medium-size saute pan over medium heat. When pan is hot, add unsalted butter to pan to melt. When butter is liquid and hot, add shallots and saute for 1 minute or until shallots begin to brown.

3. Deglaze the pan with white wine and let reduce in volume by half. Add heavy cream and let simmer 1 minute. Reduce heat to low and add the 1/2 cup Parmigiano-Reggiano, stirring until the cheese melts. Add salt and pepper. Add the prosciutto and peas to the pan.

4. When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined. Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper.

Nutrition information per serving

Calories881Fat62 gCarbohydrate44 g

Cholesterol247 mgSodium457 mgProtein36 g

EQUIPMENT LIST - Large pot for boiling pasta. - Strainer for draining pasta. - Medium- or large saute pan. Platter or large, shallot bowl for serving.

Source: Orlando Sentinel