Best Fettuccine With Artichokes And Prosciutto Recipes

SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES

Spaghetti with Prosciutto, Peas and Artichokes image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
8 ounces spaghetti
1 tablespoon extra-virgin olive oil
1 small shallot, finely chopped
1/2 teaspoon chopped fresh rosemary
1 9-ounce package frozen artichoke hearts, thawed and halved
Freshly ground pepper
1/4 cup dry white wine
1 cup heavy cream
1/2 cup grated fontina cheese (about 2 ounces)
2 ounces thinly sliced prosciutto, roughly chopped
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

Nutrition Facts : Calories 600, Fat 34 grams, SaturatedFat 18 grams, Cholesterol 101 milligrams, Sodium 1140 milligrams, Carbohydrate 54 grams, Fiber 7 grams, Protein 22 grams, Sugar 6 grams

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE

Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

Steps:

Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.