Ingredients
1 lb. Fettuccine Barilla
2 bunches of scallions, chopped
2TB butter
4 strips bacon
2 garlic cloves, mashed
1 small carton heavy cream
4 oz. dry white wine
6 oz Prosciutto di Parma
6 pkg. frozen baby peas
1 TB chopped lemon basil leaves
2 TB chopped mint leaves
3 TB Parmesan cheese
Red Pepper Flakes
Directions
Boil the fettuccine in plenty of salted water according to package direction. In another small pot, melt the butter add the garlic, scallions and bacon. Cook until bacon is slightly done and the scallions are translucent. Add the cream and the wine and boil down until reduced by half. Keep in low simmer until fettuccine finishes cooking. 3 minutes before pasta is done, add the peas to the water (that way you don't have to dirty another pot!). Drain pasta, reserving about 1 cup of the water in case you need it to thin the pasta at the end. Mix the pasta with the sauce, add the chopped lemon basil and mint, the Parmesan cheese and a couple of shakes of the red pepper flakes.
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