Rich and Creamy Fettuccine Alfredo with Ham and Peas

• Meat

  • 6 oz Ham

• Produce

  • 1 Garlic
  • 1 1/2 cup Peas, frozen
  • 1 Shallot, small

• Pasta & Grains

  • 1 lb Fettuccini pasta

• Baking & Spices

  • 1/4 tsp Pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Cheese, grated
  • 1 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on thefoodieaffair.com

Description

Ingredients

• 1 pound fettuccini pasta (cooked in salted water according to manufacturers directions)
• 1½ cup heavy cream
• 2 tablespoons olive oil
• 1 garlic, minced
• 1 small shallot, minced
• ¼ cup white wine (optional)
• ¼ teaspoon pepper
• 1 cup grated cheese, parmesan or a combination of Parmigiano Reggiano
• 6-8 ounces sliced or diced ham
• 1½ cup peas, frozen

Directions

• Cook pasta Al dente according to packaged directions. Add peas the last minute of cooking.
• In a small saucepan heat oil over medium. Add shallots and garlic and cook until fragrant (careful not to burn!). Add wine and cook until alcohol burn off. Add cream until heated. Strain liquid in another heat proof bowl (optional) and discard shallots.
• Return liquid to saucepan and add cheese and pepper. Stir until melted. Add ham to warm.
• Combine pasta with peas and Alfredo sauce. Serve immediately.