Fettuccine Panna with Prosciutto Cotto & Peas: Creamy Italian Pasta Delight
This pasta dish is incredibly easy to make and packed with delicious flavors! The thin sliced Prosciutto Cotto pairs so nicely in the simple creamy Panna da Cucina sauce and juicy peas. This is actually considered a luxurious dish in parts of Italy, and in Rome it is a highly desired dish of the Pope due to its simplicity and light creamy flavor. Everyone is sure to love this meal!
Fettuccine Panna with Prosciutto Cotto and Peas
- 1 package Fettuccine
- 4-5 slices Prosciutto Cotto (or thinly sliced ham, just nothing flavored)
- 1 cup Panna da Cucina
- 2 cups peas
- 2 cups Parmesan cheese (grated)
- 3-4 fresh sage leaves
- salt and pepper (to taste)
- Cook the fettuccine as directed on the package. While the water is boiling, heat up a large saucepan and drizzle in a little olive oil.
- Cut the slices of Prosciutto Cotto into medium sized squares and then add them to the pan once it is hot. Add the sage leaves as well and let the Prosciutto fry a little in the oil, making sure the edges get a little browned and crisp.
- Now, turn down the heat to medium low and slowly add the Panna Cotta and add the peas and Parmesan. Let it simmer for a few minutes, making sure to gently mix everything thoroughly. Add some salt and pepper to taste. Remove the sage leaves before moving to the next step.
- Once the fettuccine is done drain the water and add the pasta to the saucepan. Turn the heat off and gently mix everything together so the fettuccine is evenly coated.
- Serve in dishes, top with Parmesan, and enjoy!