Fettuccine with Prosciutto, Peas and Peppers

READY IN: 20mins
Recipe by Judith N.

We love pasta with cream sauces and this really fits the bill. Delicate yet Elegant! This came from a magazine years ago and I have been making it ever since. Try it, you'll like it!

Top Review by Lennie

I thought this was excellent! I cut the recipe in half, with no problems, and substituted extra roasted red peppers as I'm not fond of peas in pasta. I altered the technique slightly, tossing the cooked pasta in the pan with the sauce then putting the whole lot into a serving bowl. I also tore up a few basil leaves and added them in at the end, only because I had some on hand; they were a nice addition but not necessary. This cooked up very fast and had a pleasant taste that I quite enjoyed. I'll be trying this one again!

Ingredients Nutrition


  1. In large skillet over medium heat, saute prosciutto in butter 1 minute.
  2. Add peas and red pepper strips; saute 1 minute longer.
  3. Stir in cream and pepper; cook over low heat, stirring constantly, until slightly thickened.
  4. Meanwhile in a large pot, in rapidly boiling water, cook fettuccine as directed; drain well.
  5. Place in large serving bowl.
  6. Add sauce and parmesan; toss to coat.
  7. Serve immediately.

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