FETTUCCINE ALFREDO MY WAY

Ingredients

• 2 tablespoons chopped fresh parsley (optional)
• 1 cup grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup green peas, defrosted if frozen (optional)
• 2 cups heavy cream
• 1 tablespoon minced garlic
• 1/2 cup finely chopped yellow onion
• 1/4 cup small diced smoked cured ham (optional)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon plus 1 teaspoon salt
• 1 pound fettuccine, tagliatelle, or other wide ribbon noodles

Instructions

Bring a large pot of water to a boil.

Add the pasta and 1 tablespoon of the salt. Return to a boil and cook the pasta until al dente, stirring occasionally to prevent the noodles from sticking, about 10 to 12 minutes.

Meanwhile, melt the butter and heat the oil in a large skillet over medium heat.

Add the ham, if desired, and cook, stirring, for 1 minute.

Add the onion and cook, stirring, for 2 minutes.

Add the garlic, and cook, stirring, for 30 seconds.

Add the heavy cream and bring to a boil. Cook until the volume is reduced by half, about 5 minutes. If desired, add the peas. Add the remaining teaspoon of salt and the pepper, and stir well.

Using oven mitts or pot holders, drain the pasta in a colander set in the sink and place the pasta in a large bowl.

Pour the sauce over the pasta. Add the cheese and toss to coat.

If desired, add the parsley and adjust the seasoning to taste.

Serve immediately.

YIELD: 6 servings

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