Fettuccine Alfredo with Peas and Prosciutto

James Carrier

Yield: Make 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 619
  • Calories from fat: 22%
  • Protein: 36g
  • Fat: 15g
  • Saturated fat: 7.2g
  • Carbohydrate: 84g
  • Fiber: 6.7g
  • Sodium: 588mg
  • Cholesterol: 39mg


  • 3 1/2 cups fat-skimmed chicken broth
  • 2 cups low-fat (1%) milk
  • 3/4 pound dried fettuccine
  • 1 1/2 cups (10-oz. package) frozen petite peas
  • 1 ounce thin-sliced prosciutto
  • 1 1/2 teaspoons cornstarch
  • 1 cup reduced-fat sour cream
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon freshly grated nutmeg or ground nutmeg
  • Salt and pepper


  1. 1. 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.
  2. 2. Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.
  3. 3. 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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