Fettuccini with Peas and Ham
Warm Up with This Rich, Delicious Dish
Master this dish and impress the whole family.
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, Essence, and the 1 /2 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, 1 /2 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.
5. 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.
Recipe courtesy "Emeril Lagasse, Emeril 20-40-60: Fresh Food Fast" by Emeril Lagasse, Harper Studio Publishers, 2009, copyright MSLO, Inc., all rights reserved
This recipe was styled by chef Karen Pickus for Good Morning America.