12 oz. Fettuccine (I actually prefer long egg noodles if you can find them, TRADER JOE’S!)
1 tablespoon butter
1/4 c. heavy cream
about 2 cups of frozen peas (depending on how much you love the peas.)
8 slices of proscuitto (4 oz./1 cup) thinly sliced
1 large lemon which will turn into:
1 T. lemon zest
1 T. lemon juice
Saute the shallot in the tablespoon of butter (in a hot pan) until softened (about 4 minutes) meanwhile boil your pasta (in hot water.)
Add the cream, peas, and proscuitto and cook until peas are warmed through (hot).
Add lemon zest and lemon juice, stir. Stir together with cooked (hot), drained noodles.
Scoop it up, smother it with cheese and eat it, hot of course.
From Martha Stewart’s Everyday Food: Great Food Fast Cookbook. (Damn you Martha and your pretty cookbooks.)