Fettuccine with Ham and Peas
This creamy fettuccine with ham, peas, and mushrooms is wonderfully savory, cheesy, and full of awesome flavor that comes together easily on the stovetop for a satisfying meal.
Servings 6
Calories 734kcal
Ingredients
- 1 pound fettuccine
- 4 tablespoons butter
- 4 shallots finely chopped
- ½ pound button mushrooms stemmed and sliced
- 1 ½ cups heavy cream
- 1 ¼ cups grated Parmesan cheese divided
- 10 ounces frozen peas thawed
- 4 ounces cooked ham thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large stock pot, bring 3 quarts of water (12 cups) to a boil and season with 1 tablespoon of kosher salt. Cook the fettuccine until al dente, about 8 minutes. Set aside 1 cup of pasta water then drain the fettuccine and set aside.
- Melt the butter in a large heavy bottom skillet over medium. Add the shallots and cook for about 5 minutes or until soft, stirring often. Increase the heat to medium-high, add the mushrooms, and cook for 3-4 minutes or until lightly browned. Add the cream then bring to a boil and cook for 2 minutes or until slightly thickened. Add the Parmesan cheese, kosher salt, and black pepper and stir until smooth.
- Lower the heat to medium-low and stir in the peas, ham, and fettuccine. Toss well with ¼ cup reserved pasta water. Add more pasta water as needed so the sauce lushly coats the pasta. Serve the pasta sprinkled with more grated Parmesan cheese as desired.