Ciao Chow Linda

Fettucine Paglia e Fieno

Author: Ciao Chow Linda

Ingredients

• 1 1/2 pounds paglia e fieno pasta

• 4 tablespoons butter

• 1 pint (2 cups) heavy cream

• 1/4 pound (or more if you like) prosciutto, cut into small bits

• 1 cup frozen peas

• freshly ground black pepper

• 2 cups freshly grated parmesan cheese

Instructions

1. Cook the pasta in ample salted water and drain, but save about a cup of the pasta water.

2. Make the sauce while the pasta is cooking.

3. Cut the prosciutto into small pieces.

4. Melt the butter in a saucepan and cook the prosciutto bits until they start to crisp.

5. Add the cream and the frozen peas and cook a couple of minutes.

6. The cream will start to reduce.

7. Don’t reduce it too much.

8. It will thicken more when you add the parmesan cheese.

9. Add the cooked pasta to the sauce, sprinkling with a generous amount of freshly ground pepper.

10. Swirl the pasta in the sauce.

11. If need be, add a little of the reserved pasta water.

12. Turn off the heat, and add the parmesan cheese.

13. Swirl to blend it through, then add more once on top once it’s in the serving dish.