Ingredients

• 1 small onion, finely chopped
• 4 ounces’ butter
• 6 ounces’ prosciutto, thickly sliced, and cut into strips
• 1 cup dry white wine
• 8 ounces’ mushrooms, any variety, sliced
• 1 cup heavy cream
• 12 ounces’ peas, thawed if frozen
• Salt to taste
• Freshly ground pepper to taste
• 1/2 cup grated Parmigiano
• 1 pound fettuccine

 Instructions:  Cook Time: 30 minutes, Serves 4-6

Bring a large pot of salted water to a boil.

In a large skillet over medium heat sauté the onion in the butter until it is golden brown. Add the prosciutto and cook for 1 or 2 minutes, then add the wine, and cook for an additional minute.

Next add the mushrooms and allow them to render their liquid. When their liquid has mostly been reduced, slowly add the cream, salt and pepper and cook until slightly reduced, about 5 minutes, Peas should be added during the last couple of minutes. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and add to cream mixture. Remove from heat and mix in the Parmigiano.

Serve immediately with a sprinkle of Parmigiano and fresh black pepper.