← Nouns Cooking · Italian

Ingredients

• 400 g fresh egg fettuccine (or 320 g dried)
• 100 g Prosciutto crudo, cut into thin strips
• 150 g peas, fresh or frozen
• 1 Shallot, finely chopped
• 40 g Butter
• 3 large eggs
• 60 g Parmesan, finely grated, plus extra to serve
• 2 tbsp double cream (optional) (optional)
• Black pepper
• Salt

Method

1. Bring a large pot of salted water to the boil. In a bowl, beat the eggs with the Parmesan, the cream if using and plenty of black pepper.
2. Melt the butter in a wide frying pan over medium-low heat and soften the shallot for 4–5 min without letting it brown.
3. Add the peas and a splash of water and cook for 5 min until tender, then stir in the prosciutto for 1 minute, just until it turns pale.
4. Cook the fettuccine until al dente (fresh pasta needs only 2–3 min). Save a cup of the cooking water, then drain.
5. Tip the pasta into the pan, take it off the heat and pour over the egg mixture. Toss quickly, adding splashes of pasta water, until the eggs turn into a creamy coating rather than scrambling.
6. Serve at once with extra Parmesan and pepper.

Tips

• Keep the pan off the heat when the eggs go in; the heat of the pasta is enough to thicken them.
• Cooked ham works in place of prosciutto for a milder, kid-friendly version.
• The eggs are only lightly cooked by the heat of the pasta; use pasteurised eggs for pregnant women, young children or anyone vulnerable.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Pasta Grammar GialloZafferano