1/4 teaspoon freshly grated nutmeg or ground nutmeg
Salt and pepper
How to Make It
In a 5- to 6-quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.
Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.
In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.
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I made this the first time exactly as written and my family thought it was very good but too soupy. So the second time I made it I added more fettucine, not quite 16 ounces. This worked fine although I did have to stir the fettucine constantly to make sure it did not stick to the pan when cooking in the broth/milk mixture.
Used this as a base and just used what I had in the fridge. 4 slices of bacon, 2 salmon fillets, a yellow onio, green onions and some fresh tarragon.
Cooked pasta and sauce as in recipe, but cooked bacon, added chopped onion, and then diced salmon pieces. Off the fire I drained the bacon fat and used the heat of the pan to the wilt the 1 inch cuts of green onions. Once the pasta & sauce were ready I mixed in the salmon mix and the chopped tarragon. YUM! Definately will make again with some shrimp! If I had more veggies I would have sauteed them up and added too!
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