Fettuccine with Peas and Ham
|Unsalted butter||5 Tablespoon|
|Shallots||6 , minced|
|Mushrooms||1⁄2 Pound, sliced|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Boiled ham||4 Ounce, chopped|
|Grated imported parmesan cheese||1 Cup (16 tbs)|
|Fettuccine||1 Pound, cooked al dente and drained|
|Ground pepper||To Taste|
Heat butter in heavy large non-aluminum skillet.
Add shallots and saute until soft.
Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
Add cream and let boil 2 minutes.
Stir in peas and cook about 30 seconds.
Reduce heat to low; blend in ham, cheese and fettuccine and toss until heated, well combined and sauce clings to pasta.
Season to taste with salt and generous amount of pepper.
Turn into heated platter and serve.
Pass additional cheese, if desired.
Sauce can be prepared an hour or so ahead to point of adding peas.
Serving size: Complete recipe
Calories 4331 Calories from Fat 1886
% Daily Value*
Total Fat 211 g324.7%
Saturated Fat 126.7 g633.5%
Trans Fat 0 g
Cholesterol 685.3 mg228.4%
Sodium 2722.2 mg113.4%
Total Carbohydrates 426 g141.9%
Dietary Fiber 31.3 g125.2%
Sugars 51.7 g
Protein 146 g292.6%
Vitamin A 200.9% Vitamin C 113.3%
Calcium 169.6% Iron 92.8%
*Based on a 2000 Calorie diet