Fettuccine Alfredo with Peas and Prosciutto
James Carrier
Yields Make 4 servings

How to Make It

Step 1
1

In a 5- to 6-quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.

Step 2
2

Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.

Step 3
3

In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.

Ingredients

 3 1/2 cups fat-skimmed chicken broth
 2 cups low-fat (1%) milk
 3/4 pound dried fettuccine
 1 1/2 cups (10-oz. package) frozen petite peas
 1 ounce thin-sliced prosciutto
 1 1/2 teaspoons cornstarch
 1 cup reduced-fat sour cream
 1/2 cup grated parmesan cheese
 1/4 teaspoon freshly grated nutmeg or ground nutmeg
  Salt and pepper

Directions

Step 1
1

In a 5- to 6-quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.

Step 2
2

Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.

Step 3
3

In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.

Fettuccine Alfredo with Peas and Prosciutto