Fettuccini Parma Recipe
Prosciutto di Parma, peas, fresh mushrooms, cream sauce
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Ingredients
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Pasta
Main Ingredients
Cream Sauce
Method
Cooking the Pasta
- 1
Boil the Fettuccini
In a large pot, bring salted water to a boil. Add the fettuccini and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Preparing the Cream Sauce
- 2
Sauté Garlic and Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook until they are softened and lightly browned, about 5-7 minutes.
- 3
Add Peas and Cream
Stir in the fresh peas and cook for an additional 2-3 minutes. Then, pour in the heavy cream and bring to a gentle simmer.
- 4
Incorporate Cheese and Seasonings
Stir in the grated Parmesan cheese until melted and well combined. Season with salt and black pepper to taste. Add the chopped fresh basil just before serving.
Combining Ingredients
- 5
Mix Pasta with Sauce
Add the drained fettuccini to the skillet with the cream sauce. Toss gently to coat the pasta evenly with the sauce.
- 6
Add Prosciutto
Slice the Prosciutto di Parma into strips and gently fold it into the pasta and sauce mix, allowing it to warm through.
Serving
- 7
Plate and Serve
Serve the fettuccini hot, garnished with additional Parmesan cheese and fresh basil if desired.
