1 1/4 lb fettuccine
1/2 cup cream
6 tablespoon parmesan cheese
4 tablespoon butter
4 tablespoon olive oil
2 salt pork slices, diced or
4 prosciutto slices, diced
1 cup mushrooms, fresh
1 cup peas, fresh or frozen
1. Put pasta water on to boil and place serving dish on top as cover. Pour cream and 4 T cheese into dish with 3 T butter. Stir gently to spread cheese. Let sit over the hot water as butter melts.
Heat skillet over medium heat. When hot, add oil and rest of butter. Add pork or prosciutto and cook until translucent.
Slice and chop the mushrooms. If using fresh peas, place in pan and cook about 5 miinutes. Then add mushrooms. If using frozen peas, put peas and mushrooms in together. Cook all another 5 or 10 minutes until vegetables are tender. Remove from heat and set aside.
Cook pasta in boiling water and drain. Pour pasta into serving dish over cream mixture. Turn it over and over, coating all with the sauce. Add pork- vegetable mixture and turn some more. Serve with parmesan cheese.
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