Lemon Cream Fettucini with Prosciutto and Peas

In my experience, Martha (you know which Martha), and her recipes can kind of hit or miss.  I once made some lemon parsley pork chops from the Everyday Food cookbook, Great Food Fast, and well, they were just gross.  But, today’s recipe comes from that same cookbook and was soooo delicious.  I once made these for a small group bible study.  Ehhh.  Not the best.  But, I once had THIS at a baby shower.  AMAZING.  See what I mean? Hit or miss!

Well, Martha hits a homerun with this pasta dish.  I served this to some of our students one night during a sleepover, and they all loved it!  Take it for a spin and see what you think!

Lemon Cream Fettucini with Prosciutto and Peas from Great Food Fast


  • salt and pepper
  • 12 oz. fettucini
  • 1 TBS. butter
  • 1 small onion, finely chopped
  • 1/4 C. heavy cream
  • 10 oz. frozen peas, thawed
  • 8 slices prosciutto (about 4 oz.), halved lengthwise and thinly sliced crosswise to equal about 1 C.
  • 1 TBS. finely grated lemon zest
  • 1 TBS. fresh lemon juice
  • 1/2 C. finely grated Parmesan cheese, plus more for topping

In a large pot of salted boiling water, cook the pasta until al dente.  Reserve 1 C. of pasta water.  Drain pasta and return to pot.

Meanwhile, make the sauce: In a large skillet, melt the butter over med. heat.  Add onion and cook until softened, about 5 min.  Add the cream, peas, and prosciutto.  Bring to a gentle simmer over med. heat.  Simmer until peas are heated through, 3-4 min.

Stir in the lemon zest and juice.  Pour the sauce over the pasta.  Add parmesan cheese and season generously with salt and pepper.  Add enough of the reserved pasta water to thin the sauce as desired.  Mix thoroughly.  Serve in bowls and top with Parmesan cheese if desired.

Now that’s down home good!


One thought on “Lemon Cream Fettucini with Prosciutto and Peas

  1. Pingback: Top 11 of 2011 « Cooking Devushki

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