Fettuccine with Cream Sauce, Prosciutto, Asparagus, Mushrooms, and Peas
Delicious. Asparagus optional. Works well with other combinations as well.
Delicious. Asparagus optional. Works well with other combinations as well.
- 1 cup whipping cream
- 8 ounces asparagus cut into 1/2-inch lengths (i prefer thin
- 0.25 cup unsalted butter (1/2 stick)
- 4 ounces prosciutto cut into 1/4-inch strips, thinly sliced
- 8 ounces crimini mushrooms sliced
- 1 cup frozen peas thawed
- 16 cherry tomatoes halved
- 1 pound fettuccine
- 0.67 cup parmesan cheese (about 2 ounces) grated
- 0.25 cup fresh chives chopped
- Carbohydrate 75.5348291666667 g
- Cholesterol 225.524791666667 mg
- Fat 56.2563145833333 g
- Fiber 4.13449997901917 g
- Protein 27.92514375 g
- Saturated Fat 29.215985 g
- Serving Size 1 1 Serving (447g)
- Sodium 524.193958333334 mg
- Sugar 71.4003291876475 g
- Trans Fat 4.61191625000001 g
- Calories 908 calories
Step-by-step
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
- Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
- Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.
Blanching asparagus in boiling salted water for exactly three minutes alters cell walls just enough to retain structural crunch while destroying bitter raw chlorophyll compounds. Cream sauces fail when heavy whipping cream hits boiling temperatures instead of a gentle simmer, causing milk proteins to curdle and separate from butterfat into an oily sheen. Fat coats starch molecules on freshly drained pasta, which prevents proper sauce absorption if the heat is too high during the final toss.
Emulsions require precise thermal control because dairy solids scorch easily in wide skillets over medium-low heat. Simmering the cream with mushrooms and prosciutto until the liquid reduces by one-third concentrates milk solids and fat into a viscous coating that readily binds grated parmesan cheese off the heat. Starch leached from boiling fettuccine acts as a natural stabilizer, bridging the gap between heavy cream and rendered fats.
Thin asparagus spears yield superior textural results compared to thick stalks because diameter dictates internal cooking rates. Frozen peas thaw instantly in warm cream without turning gray from prolonged heat exposure. Swapping cured meats or seasonal vegetables modifies the primary flavor profile without disrupting the fundamental dairy reduction ratio.
