Paglia E Fieno

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 3 tablespoons butter in a big skillet; add in the mushrooms; saute over medium heat until tender and edges begin to brown, about 5 minutes.
  • Add in the peas; cover and cook on low heat 2 minutes.
  • Add in ½ cup cream; heat to boiling; decreased heat to simmer, stirring, until slightly thickened.
  • Add in ham; season with salt and pepper; take skillet off heat.
  • Meanwhile, cook fettuccine in plenty of boiling salted water until al dente; drain.
  • Heat remaining ½ cup cream and 3 tablespoons butter in the pasta cooking pan to boiling.
  • Add the drained fettuccine; cook, stirring, until cream begins to thicken.
  • Add half the mushroom mixture and a sprinkle of grated cheese; toss.
  • Spoon into a serving dish; spoon remaining mushroom sauce on top; sprinkle with cheese and serve.
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