Fettuccine alla Romana

Name: Fettuccine alla Romana
Yield: 2 large or 4 Small Servings.
Ingredients: 4 tablespoons butter, at room temperature, cut into 8 pieces; ½ cup freshly grated Parmesan cheese; ½ pound fettuccine; Salt; ½ cup freshly cooked peas, preferably freshly shelled; ⅓ cup finely shredded, imported or domestic prosciutto; ¼ cup hot heavy cream; ½ cup freshly cooked peas, preferably freshly shelled; ⅓ cup finely shredded, imported or domestic prosciutto; Freshly ground pepper

Preparation info

4
large or Small Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

½ pound fettuccine
Salt
4 tablespoons butter, at room temperature, cut into 8

Main course
Pasta

Method

The important thing about this recipe is to have all the ingredients ready. The fettuccine must be tossed and served with the other ingredients within seconds after it is cooked. Heat a serving dish and plates for the fettuccine and place a colander in the sink.
Place the fettuccine into boiling salted water to cover and cook to the desired degree of doneness. Thi