We have heat upstairs! Oliver is back up there on his cushy doggie bed situated in front of a heat vent. I'm back to poking around the refrigerator, freezer and pantry finishing up the fall clean out. Yes, you read that correctly. I had planned to follow Nathalie Depree's lead in doing both a fall and spring clean out. As usual, I got distracted! I have whittled down my pasta collection though. There was just enough fettuccine to make a dish for two. Small pieces of Gruyere and Parmesan were in the cheese drawer. Peas were in the freezer. Cook's Illustrated arrived and there was a recipe that sounded delicious (don't they all?). I picked up some prosciutto and made this platter of goodness. While I'm sure the original recipe would be heavenly, I did alter it a bit. Halving it for two, I switched out half and half for heavy cream, sliced the shallot instead of mincing it and added the garlic. It is not diet food by any means. In the dead of winter, however, one (or two) needs a special treat once in awhile.
Fettuccine With Prosciutto inspired by Cook's Illustrated
4 ounces thin sliced prosciutto
1 Tbsp butter
1 shallot, thinly sliced
1 clove garlic, thinly sliced
1 cup half and half
1/2 pound fettuccine
1 cup frozen green peas, defrosted
1/2 cup Parmesan cheese, freshly grated
1/2 cup Gruyere cheese, grated
Freshly ground pepper
1. Shred the prosciutto into bite-sized pieces. Melt the butter over medium-low heat, in a heavy skillet large enough to hold the pasta at the end. Add the shallot and stir, breaking up into rings, until beginning to soften, about 3 minutes and add the garlic for another minute. Stir in the half and half and the prosciutto. Simmer, stirring often, until the mixture is slightly reduced, about 5 minutes. Remove from heat and cover.
2. Prepare the pasta according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water.
3. Stir the peas and cheeses into the cream mixture. Stir in the hot pasta water. Add the pasta. Toss to coat completely and serve immediately.