Good Morning America Recipes

Fettuccini with Peas and Ham

Warm Up with This Rich, Delicious Dish

The famous chef has diet-friendly versions of all your favorite Italian dishes.
Difficulty: Easy
Cook Time: min

Master this dish and impress the whole family.


  • 1/2 teaspoon salt, plus more for the pasta water
  • 1 pound fettuccine
  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 1/4 cup thinly sliced shallot
  • 1 tablespoon Emeril's Original Essence or Creole Seasoning
  • 1 teaspoon minced garlic
  • 8 ounces ham steak, diced (about 2 cups)
  • 1 cup frozen green peas
  • 2 cups heavy cream
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving (optional)
  • Freshly ground black pepper, for serving (optional)
  • Cooking Directions

    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.

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