Fettuccine with Asparagus, Peas, and Prosciutto

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 Fettuccine with Asparagus, Peas, and Prosciutto

a springtime twist to carbonara

Fettuccine with Asparagus, Peas, and Prosciutto #pasta | heathersfrenchpress.com

Whenever I’m not sure what to make for dinner, and honestly that happens more often than I’d care to admit,  chances are you’ll find pasta on the table that night.

It’s the best way to clear out that veggie bin, and for the most part, it’s quick and easy, and this fettuccine did not disappoint.

Fettuccine with Asparagus, Peas, and Prosciutto

I’ve made carbonara a handful of times, so when I found a recipe in bon appetit for a similar dish, I was SUPER excited to try it. Anything with asparagus and I am a fan, plus  I’m a sucker for sauce made of egg yolk and cheese.

I knew that the kids would not be interested in the shiitake mushrooms, so I had a few tweaks to make.

I added peas with the asparagus, and I had a few slices of prosciutto left over from pizza night, so I tossed that in as well. It’s hard to go wrong with prosciutto.

Fettuccine with Asparagus, Peas, and Prosciutto

My son is not the biggest of pasta lovers, but he does love peas and prosciutto, so even he was excited to dig in.  {luckily he didn’t see me add the egg yolks; that may have changed things a bit}

Some night when the kids are out,I’ll definitely try the original, but my version was a kid pleaser, and a dinner with no whining is worth it’s weight in gold.

Fettuccine with Asparagus, Peas, and Prosciutto

Ingredients

  • 2 Tbsp olive oil
  • 1 bunch of asparagus, trimmed and cut into 2 inch pieces
  • 1 shallot finely chopped
  • 1 cup of frozen peas {thawed}
  • 4 slices prosciutto {thinly sliced}
  • 1 lb fettuccini
  • 1/2 cup of freshly grated Parmesan cheese {plus more for passing at the table}
  • 4 egg yolks

Instructions

  • In a large pot of boiling salted water cook the pasta {according to the package directions}
  • reserve 1 cup of the pasta water
  • heat the oil in a large skillet {med-high heat}
  • add the shallot and cook until softened {about 4 minutes}
  • add the asparagus, peas, and prosciutto
  • season to taste with salt and pepper
  • cook until the asparagus is tender and the peas are heated through {about 4 minutes}
  • add the pasta, 1/2 cup of the cooking water, and Parmesan to the skillet
  • add egg yolks, and toss to coat the pasta in sauce {you may need to add the remaining water}
  • serve with additional Parmesan for topping
http://www.wellfloured.com/fettuccine-asparagus-peas-prosciutto/

Fettuccine with Asparagus, Peas, and Prosciutto | heathersfrenchpress.com #pasta

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