See more
Photo: Jennifer Davick; Styling: Linda Hirst

Fettuccine Alfredo with Ham and Peas

Coastal Living APRIL 2014

  • Yield: Makes 4 servings


  • 12 ounces dried fettuccine
  • 1 1/2 cups fresh or frozen baby peas
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 1 cup whipping cream
  • 2 cups chopped smoked ham or cooked ham
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 cup freshly grated Parmesan cheese, divided
  • Garnishes: chopped fresh chives, lemon zest


1. Cook fettuccine in boiling salted water according to package directions. Stir in peas during last 3 minutes of cooking time. Drain, reserving about 1/3 cup pasta cooking water; keep warm.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots; cook 2 minutes or until tender. Stir in cream; cook 4 to 5 minutes or until slightly thickened. Add ham, salt, pepper, and 1/4 cup Parmesan cheese, stirring until well blended and heated through.

3. Stir together fettuccine and peas, cream mixture, and reserved pasta cooking liquid. Sprinkle with remaining 1/4 cup Parmesan cheese; garnish, if desired.


Go to Full Version of

Fettuccine Alfredo with Ham and Peas Recipe