(Adapted from Craig Claiborne’s recipe)

Yield: 2 large or 4 small servings

1/2 pound fettuccine
Salt
4 tablespoons butter, at room temperature,
cut into 8 pieces
1/2 cup freshly grated Parmesan cheese
1/4 cup hot heavy cream (be careful not to boil)
1/2 cup freshly cooked peas,
preferably freshly shelled
1/3 cup finely shredded, imported or
domestic Prosciutto
Freshly ground pepper

The important thing about this recipe is to have all the ingredients ready. The fettuccine must be tossed and served with the other ingredients within seconds after it is cooked. Heat a serving dish and plates for the fettuccine and place a colander in the sink.

Place the fettuccine into boiling salted water, cover and cook to the desired degree of doneness. Preferably 8 or 9 minutes for al dente, as preferred by Italians. Test the fettuccine for doneness a strand at a time. Remove the strand with a fork, let cool briefly, then bite into it. When nearly done, add the butter to the hot serving dish.

Pour fettuccine into the colander. Drain quickly and not too thoroughly. Pour the moist pasta into the serving dish and toss quickly. Add the cheese, cream, peas, and Prosciutto and continue tossing. Serve quickly on hot plates. Pass around a pepper mill.

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