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Fettuccine with Peas and Ham

Source of Recipe

From "Emeril 20-40-60: Fast Food Fresh" by Emeril Lagasse


Recipe Introduction

"Vegetable group? Check. Meat group? Check. Grain group? Check. Dairy group? Check. This dish has it all, making it a great one-dish meal. Serve it with a nice green salad and some hot crusty bread. One of my all-time favorites."

List of Ingredients

â—¦ ½ teaspoon salt, plus more for the pasta water
â—¦ 1 pound fettuccine
â—¦ 2 teaspoons olive oil
â—¦ 1 cup diced onion
â—¦ ¼ cup thinly sliced shallot
â—¦ 1 tablespoon Creole seasoning
â—¦ 1 teaspoon minced garlic
â—¦ 8 ounces ham steak, diced (about 2 cups)
â—¦ 1 cup frozen green peas
â—¦ 2 cups heavy cream
â—¦ ¼ cup chopped fresh parsley
â—¦ ½ cup grated Parmigiano-Reggiano cheese, plus more for serving (optional)
â—¦ Freshly ground black pepper, for serving (optional)


Recipe

Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 12 minutes.

While the pasta is cooking, make the sauce: In a 12-inch (or larger) sauté pan, heat the olive oil over medium-high heat. Add the onion, shallot, Creole seasoning, and the ½ teaspoon salt, and cook until the onions are translucent, about 2 minutes. Add the garlic, ham, and peas and cook for 2 minutes longer. Increase the heat to high, add the cream, and bring it to a boil. Then reduce the heat to medium and simmer until the cream thickens, about 5 minutes.

Drain the pasta in a colander, reserving 1 cup of the cooking water.

Add the drained pasta, ½ cup of the reserved cooking water, and the parsley and cheese to the sauce and cook, tossing constantly, until heated through and well combined, about 1 minute. If the mixture seems dry, add the remaining cooking water, a little at a time, as needed.

Remove the pan from the heat and transfer the pasta mixture to a large serving bowl or to individual bowls. Sprinkle with additional cheese and black pepper if desired.

Makes 4 to 6 servings