Fettuccine Alla Romana

Name: Fettuccine Alla Romana
Ingredients: 500 g fettuccine; 250 ml (1 cup); 60 ml (4 tablespoons) butter; 90 ml (6 tablespoons) Parmesan cheese, grated; 500 ml (2 cups) frozen green peas, briefly boiled; 250 g prosciutto, thinly sliced and cut into strips; salt and ground black pepper to taste

A deliciously creamy, colourful dish, the way it is served in Rome. Super for a quick lunch. Buon appetito!

Published 6 June 2020

Method

Cook the fettuccine in plenty of boiling salted water until al dente.
While the fettuccine in cooking, heat the cream in a small saucepan.
Drain the fettuccine, return to the saucepan and toss with the butter and Parmesan cheese.
Add the hot cream, peas, prosciutto and black pepper. Toss and serve immediately.