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Spring Pasta – Fettuccine Alfredo with Peas, Asparagus & Crispy Prosciutto

Spring is officially here so bring on the seasonal produce that makes our dishes bright and fresh. This Fettuccine Alfredo with peas and asparagus is exactly what the season calls for. Not to mention topping it off with some crispy prosciutto just brings it up to a whole another level. Delicious!

P.S. The news is out (listen here)!

I’m officially in Puerto Rico to write my cookbook. It will be years in the making but I’m so excited to be doing it. It’s a bit surreal and I’m still in utter shock that this dream is becoming a reality. I’ll be documenting my journey on both Instagram & TikTok (and even YouTube – more to come on that later). It will truly be special to have it all documented and be able to look back on these very moments, one day.

Ingredients:

  • 12 ounces fettuccine pasta
  • 1 bunch of asparagus, trimmed and cut into bite-sized pieces (snap off the woody ends of the asparagus)
  • 1 cup fresh or frozen peas
  • 4 ounces prosciutto, torn into small pieces
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon of Italian seasoning
  • Salt and pepper to taste

Method:

Prep and chop all the vegetables. Tear prosciutto into small pieces.

Cook the fettuccine according to package instructions in a large pot of salted boiling water until al dente.

While the pasta is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the asparagus and peas to the skillet and sauté until they are tender-crisp, about 5-7 minutes. Remove the cooked vegetables from the skillet and set aside.

In another skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the heavy cream and the remaining tablespoon of butter to the skillet. Bring it to a simmer and allow the cream to reduce slightly, stirring occasionally, for about 5 minutes.

Gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth. If the sauce is too thick, you can add some of the reserved pasta cooking water to thin it out to your desired consistency.

Season the Alfredo sauce with Italian seasoning, salt, and pepper to taste.

Then, cook the prosciutto slices in a separate skillet until crispy, about 2-3 minutes per side. Remove the crispy prosciutto from the skillet and place it on a paper towel-lined plate to drain. Once cooled, break or chop it into smaller pieces, if needed.

Once the pasta is cooked, drain it and add it to the Alfredo sauce. Add the cooked asparagus and peas as well, tossing until everything is well coated in the sauce.

Lastly, top with the crispy prosciutto pieces and Enjoy!

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