Fettuccine with Prosciutto Peas and Peppers
Twirl your fork into pure decadence with this Fettuccine with Prosciutto, Peas, and Peppers—a comforting pasta dish that’s as vibrant as it is flavorful. Silky fettuccine noodles are enveloped in a creamy Parmesan sauce, brightened by tender peas and the sweet crunch of red and yellow bell peppers. The savory richness of thinly sliced prosciutto adds a gourmet touch, while a hint of garlic ties all the ingredients together. Ready in just 30 minutes, this recipe is perfect for busy weeknights yet impressive enough for entertaining. Garnish with fresh parsley and extra Parmesan for a final flourish, and enjoy a plate of Italian-inspired perfection!
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Recipe Information
Ingredients
- 12 oz fettuccine
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup frozen peas, thawed
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 4 oz thinly sliced prosciutto, roughly chopped
- 2 tbsp fresh parsley, chopped (optional)
- to taste salt
- to taste black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter melts. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the red and yellow bell peppers to the skillet and cook for 3-4 minutes until they begin to soften.
Stir in the peas and cook for another 2 minutes, ensuring they are heated through.
Reduce the heat to low and pour in the heavy cream. Stir well and let it simmer gently for 2-3 minutes.
Add the grated Parmesan cheese and stir until the cheese has melted and the sauce is creamy.
Add the chopped prosciutto to the sauce and cook for another minute to warm through.
Toss the cooked fettuccine into the skillet, mixing it well to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Season with salt and freshly ground black pepper to taste.
Garnish with chopped parsley, if desired, and serve immediately with extra Parmesan on the side.
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 9034 mg | 393% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 23.6 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2759 mg | 212% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
