Fettuccine with Peas, Prosciutto, and Cream

This sauce is traditionally served in Emilia-Romagna with a combination of green and yellow egg noodles. The dish is called Paglia e Fieno, which means “straw and hay.” If you can find good-quality dried green egg noodles, by all means serve this the way it was intended. Otherwise, the sauce is also perfectly wonderful with just yellow egg fettuccine. Though frozen peas work quite well, if you can get fresh peas I encourage you to use them.