Fettuccine Toss With Cream Sauce
|Unsalted butter||1⁄2 Cup (8 tbs)|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||3⁄4 Pound, quartered|
|Freshly ground black pepper||To Taste|
|Prosciutto||1⁄4 Pound, chopped|
|Heavy cream||1 Cup (16 tbs)|
|Peas||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Egg fettuccine||3⁄4 Pound (Fresh)|
|Spinach fettuccine||3⁄4 Pound (Fresh)|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
In a large skillet, melt 4 tablespoons of butter. Saute the shallots over medium heat until they have turned pale gold. Turn up the heat and add the mushrooms. Cook over medium-high heat until the mushrooms absorb the butter, then lower the heat to medium.
Sprinkle 1 teaspoon salt, and pepper to taste over the mushrooms. Stir the mushrooms with a wooden spoon until they render their juice. When that happens, turn up the heat and cook mushrooms for 3 minutes, stirring often.
Reduce the heat, add the prosciutto and cook for 1 minute. Add 1/2 cup of the heavy cream and cook until cream thickens slightly. Taste and add more salt and pepper, if necessary. Remove from heat.
In a very large saucepan, melt the remaining 4 tablespoons of butter. Add the remaining cream. Cook, stirring over low heat until the butter is melted and combined with the cream. Remove from heat.
Steam fresh or frozen peas until lightly cooked, but still green.
Cook the two pastas in separate pots. Drain well and transfer both to the pan with the butter and cream. Turn heat to low and toss to coat the fettucine well.
Add the peas and half of the mushroom cream sauce. Combine gently but thoroughly with the fettucine. Add 1/2 cup of Parmesan and quickly mix into the pasta.
Remove pan from heat, transfer the fettuccine to a warm bowl. Pour the rest of the mushroom cream sauce on top and sprinkle with more Parmesan to taste. Garnish with red peppers.