Fettuccine Panna with Prosciutto Cotto and Peas

Name: Fettuccine Panna with Prosciutto Cotto and Peas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 package fettuccine; 4-5 lices prosciutto cotto; 1 cup Panna da Cucina; 2 cups peas; 2 cups Parmesan Cheese; 3-4 fresh sage leaves; salt and pepper

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6 servings
Course
Main Course
Cuisine
Italian

Fettuccine Panna with Prosciutto Cotto and Peas

Iris Warren

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Ingredients

Servings

1 package fettuccine
4-5 lices prosciutto cotto (or thinly sliced ham, just nothing flavored)
1 cup Panna da Cucina
2 cups peas
2 cups Parmesan Cheese (grated)
3-4 fresh sage leaves
salt and pepper (to taste)

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Instructions

Cook the fettuccine as directed on the package. While the water is boiling, heat up a large saucepan and drizzle in a little olive oil.
Cut the slices of Prosciutto Cotto into medium sized squares and then add them to the pan once it is hot. Add the sage leaves as well and let the Prosciutto fry a little in the oil, making sure the edges get a little browned and crisp.
Now, turn down the heat to medium low and slowly add the Panna Cotta and add the peas and Parmesan. Let it simmer for a few minutes, making sure to gently mix everything thoroughly. Add some salt and pepper to taste. Remove the sage leaves before moving to the next step.
Once the fettuccine is done drain the water and add the pasta to the saucepan. Turn the heat off and gently mix everything together so the fettuccine is evenly coated.
Serve in dishes, top with Parmesan, and enjoy!