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Fettuccine Alla Romana

Source of Recipe

From "A Feast Made for Laughter" by Craig Claiborne


Recipe Introduction

"The important thing about this recipe is to have all the ingredients ready. The fettuccine must be tossed and served with the other ingredients within seconds after it is cooked. Heat a serving dish and plates for the fettuccine and place in a colander in the sink."

List of Ingredients

â—¦ ½ pound fettuccine
â—¦ Salt
â—¦ 4 tablespoons butter, at room temperature, cut into 8 pieces
â—¦ ½ cup freshly grated Parmesan cheese
â—¦ ¼ cup hot heavy cream
â—¦ ½ cup freshly cooked peas, preferably freshly shelled
â—¦ â…“ cup finely shredded, imported or domestic prosciutto
â—¦ Freshly ground pepper


Recipe

Place the fettuccine into boiling salted water to cover and cook to the desired degree of doneness. This should not require more than 8 or 9 minutes for al dente, as preferred by Italians.

Test the fettuccine for doneness a strand at a time. Remove the strand with a fork, let cool briefly, then bite into it. When nearly done, add the butter to the hot serving dish.

When cooked, pour the fettuccine into the colander. Drain quickly and not too thoroughly. Pour the moist pasta into the serving dish and toss quickly. Add the cheese, cream, peas, and prosciutto and continue tossing. Serve quickly on hot plates. Let the guests season the fettuccine themselves with a pepper mill.

Makes 4 servings