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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to directions on the box. Chill in ice water. Drain thoroughly and set aside until ready to use. | 2. Place a medium-size saute pan over medium heat. When pan is hot, add unsalted butter to pan to melt. When butter is liquid and hot, add shallots and saute for 1 minute or until shallots begin to brown. | 3. Deglaze the pan with white wine and let reduce in volume by half. Add heavy cream and let simmer 1 minute. | 4. Reduce heat to low and add the 1/2 cup Parmigiano-Reggiano, stirring until the cheese melts. | 5. Add salt and pepper. | 6. Add the prosciutto and peas to the pan. | 7. When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined. | 8. Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine	1/2	lb	uncooked	224.5285	31.7515	14.0614	6.1235
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
white wine	1/4	cup		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
parmigiano reggiano cheese	2	tablespoons	grated divided	-	-	-	-
kosher salt	1	dash		-	-	-	-
black pepper	1	dash	cracked	0.251	0.064	0.0104	0.0033
prosciutto ham	1/4		julienned	-	-	-	-
pea	3/4	cup	sweet	30.87	5.5492	2.0580000000000003	0.147

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.