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Paglia e Fieno coi Piselli
Prosciutto, peas, and cream
[Serves 3/4]
| 1 lb dried fettucini OR fresh fettucini |
|
10 oz frozen tiny peas, thawed |
| 2 oz butter |
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4 TBSP onion, finely chopped |
| 4 oz prosciutto, cut into thin strips |
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Fresh ground black pepper |
| 8 oz heavy cream |
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2 oz grated parmigiano-reggiano cheese |
| Method |
Step 1 Heat a large pot of water. |
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Step 2 Melt butter in a large saute pan over a medium-low heat. Add the onion and cook until it has softened and turned a rich golden color. Add the prosciutto and continue cooking, stirring until it has lost its raw color (about 1 to 2 min). |
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Step 3 Raise the heat to medium-high and add the thawed peas. Season with black pepper. Stir occasionally for 2 to 3 mins. |
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Step 4 Pour in cream and cook, stirring frequently, until it is reduced by half. Turn heat down if it is boiling too much. |
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Step 5 When the water is boiling, cook the pasta until al dente. Then drain. |
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Step 6 Toss the pasta with the sauce, add the grated cheese. |
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