Creamy Lemon Prosciutto and Pea Fettuccine: An Easy, Flavorful Weeknight Delight

Discover the perfect harmony of flavors and textures with this exquisite Lemon, Prosciutto, and Pea Fettuccine recipe. It’s a dish that truly has it all: a rich creaminess, a savory depth, a bright citrusy lift, and a delightful pop of sweetness from tender peas. Designed with busy lives in mind, this pasta masterpiece comes together quickly with a minimal number of ingredients, making it an ideal choice for a delicious and satisfying weeknight supper. The journey begins with thinly sliced, intensely flavorful prosciutto, which is pan-fried to crispy perfection alongside aromatic chopped shallots. This creates a deeply savory foundation that elevates the entire dish. Over this golden base, fresh heavy cream is poured and gently simmered, reducing into a velvety sauce with that coveted nappe consistency – perfectly coating every strand of pasta. Frozen peas are then introduced, adding a wonderful textural contrast and a delicate sweetness that beautifully complements the richer elements. And, of course, the vibrant star of the show, lemon, makes its presence known in two delightful ways: through its zesty aroma and its bright, tangy juice. The result is a truly pleasing experience for both the palate and the nose. Toss this fragrant, savory sauce over thick ribbons of al dente fettuccine and finish with a generous sprinkling of freshly grated Parmesan, and you’ll have a simple yet utterly satisfying dish that will quickly become a household favorite.

A Culinary Evolution: Our Adaptation of a Classic Recipe

Inspired by Martha Stewart, Reimagined for Flavor

This delightful Lemon Fettuccine recipe draws its initial inspiration from a classic I discovered on Martha Stewart’s website several years ago. While her original creation provided an excellent starting point, I felt there was significant room for enhancement, particularly in how the prosciutto was handled. Her method called for frying only the shallots, with the cream, peas, and ‘raw’ prosciutto (which, though cured, possesses a texture similar to uncooked bacon) added afterwards. In my opinion, this approach resulted in a noticeably inferior Lemon, Prosciutto, and Pea Fettuccine experience.

My primary contention was with the texture of uncooked prosciutto. Before it’s cooked, I find its texture can be somewhat slimy and occasionally stringy – frankly, not to my liking. More importantly, while cured prosciutto is undeniably salty and savory in its uncooked state, cooking it transforms and intensifies its flavor profile dramatically. When prosciutto is fried, it undergoes what culinary scientists refer to as the Maillard Reaction. This complex chemical reaction occurs when food cooks and browns, responsible for creating thousands of new flavor compounds and the rich, appealing aroma of cooked foods. Essentially, this reaction elevates the flavor from merely “good” to an absolute “WOW!” Consider a perfectly seared steak: it’s the beautiful brown crust, a product of the Maillard Reaction, that imparts much of its incredible flavor. Without that browning, a steak would taste rather bland. By simply modifying that single step – frying the prosciutto – this pasta recipe was truly taken from a humble beginning to a soaring culinary height.

Beyond the game-changing prosciutto technique, I also adjusted the proportion of peas in this lemon and prosciutto fettuccine. The original recipe, while pleasant, seemed to be quite literally swimming in peas. While I have a deep affection for peas, there’s a point where “too much of a good thing” applies, and the sheer volume in the original detracted from the overall balance of flavors and textures. My version ensures the peas provide a lovely sweetness and subtle texture without overwhelming the dish.

The Ultimate 15-Minute Weeknight Meal Solution

Effortless Elegance in Just 15 Minutes

Who doesn’t adore a quick and easy recipe, especially after a long, demanding day? There’s truly nothing better on a busy weeknight evening than discovering a dish that demands minimal prep work and is ready to serve in under 15 minutes! This Lemon and Prosciutto Fettuccine recipe fits that bill perfectly. From start to finish, the active cook time hovers between a mere 10 to 15 minutes. This incredible speed doesn’t compromise on flavor or satisfaction, making it an absolute lifesaver when time is of the essence but you still crave a homemade, gourmet-tasting meal. Imagine a dish that tastes like it took hours of effort, but actually allows you to enjoy more of your evening doing what you love, rather than being stuck in the kitchen. That’s the magic of this recipe!

Understanding Prosciutto: From Deli Counter to Deliciousness

What is Prosciutto and the Secret to Perfect Slicing

Prosciutto is a revered dry-cured Italian ham, celebrated for its delicate texture and rich, complex flavor. It’s typically characterized by its generous marbling, contributing to its succulent, melt-in-your-mouth quality, and its distinctive salty and intensely savory taste. Traditionally, prosciutto is sliced exquisitely thin, often in long, delicate ribbons reminiscent of premium bacon. This exquisite meat is widely available and can usually be found at the deli counter of most major grocery stores. Many stores even offer the convenience of pre-sliced packages, making your meal prep even faster.

To truly unlock the best texture and make it easier to handle for this recipe, there’s a clever trick for preparing prosciutto: freeze it briefly beforehand. Simply stack the delicate slices of prosciutto and place them into the freezer for approximately 20 minutes. This brief freezing period slightly firms up the meat, making it much easier to cut precisely. Once slightly firmed, remove the prosciutto from the freezer and cut the pieces crosswise, aiming to create uniform strips, roughly 2 inches by ½ inch. While you’re placing the pieces into the pan, try your best to separate them individually to ensure even cooking and crisping. However, don’t strive for absolute perfection; it’s quite natural for a few pieces to stick together, and they will separate beautifully as they cook in the butter, achieving that perfect, irresistible crispness.

Crafting the Irresistible Lemon, Prosciutto, and Pea Fettuccine Sauce

Step-by-Step to Pasta Perfection

Creating the luscious sauce for this lemon and prosciutto fettuccine is remarkably straightforward and incredibly rewarding. We initiate the process by melting a knob of butter in a large frying pan over medium heat. Once melted, add the precisely cut prosciutto strips and finely chopped shallots. Cook these together, stirring occasionally, until the shallots soften and begin to take on a beautiful golden hue. Simultaneously, keep a close eye on the prosciutto: we want it to just begin to crisp and turn golden – the key is not to let it become overly brittle, as it will continue to crisp slightly off the heat. The moment you see those edges curling and a golden color emerging, it’s ready. This crucial step ensures a tender, yet satisfyingly crisp texture.

Next, pour in the rich heavy cream and add the vibrant frozen peas. Bring the sauce to a gentle bubble, then reduce the heat slightly to a simmer. Allow the sauce to cook down for approximately 3 to 4 minutes, stirring periodically. This simmering process is vital for the sauce to thicken slightly, achieving that perfect consistency where it elegantly coats the back of a spoon. Once thickened, swiftly stir in the fresh lemon juice and the fragrant lemon zest. The lemon brightens the entire dish, cutting through the richness of the cream and prosciutto. Immediately after, add the cooked fettuccine directly into the pan with the sauce and give everything a good, thorough toss to ensure every ribbon of pasta is lovingly coated. Sprinkle in the Parmesan cheese and toss once more. Now, for the secret ingredient: we slowly add small splashes of the reserved pasta water – truly, liquid gold! The starchy pasta water acts as a magical emulsifier, binding the sauce with the cooked pasta to create a beautifully uniform, glossy, and cohesive dish. Add just enough to achieve a smooth, rich sauce that clings perfectly to the noodles, taking care not to make the pasta too watery. And there you have it: delectable ribbons of fettuccine generously blanketed in a creamy, savory, and brightly flavored lemon prosciutto sauce, ready to be devoured!

The Art of Timing: Synchronizing Pasta and Sauce

Achieving Perfect Harmony in Your Kitchen

As an important culinary tip, it’s always beneficial to consult your pasta box’s suggested cooking time and plan your meal preparation accordingly. The ultimate goal for any pasta dish is to have the pasta finish cooking at the exact same moment the sauce is ready. This synchronization ensures that both components are at their peak freshness and texture when combined. However, if precise timing isn’t perfectly achieved, it is generally preferable for your sauce to be completed slightly before your pasta. A finished sauce can patiently sit on a very low heat for a few minutes without compromising its quality. In contrast, if cooked pasta is left waiting, it will continue to cook from its residual heat, quickly becoming overcooked, mushy, and losing its desirable al dente bite. Pasta cooking times can vary significantly, ranging from as little as 3 minutes for fresh pasta to up to 15 minutes or more for certain dry varieties. Therefore, it’s crucial to gauge when to start your pasta in relation to your sauce preparation time. For this particular lemon and prosciutto cream sauce, the cooking time is approximately 10 minutes, making it relatively quick to prepare and allowing for easy coordination with most pasta types.

Customizing Your Fettuccine: Substitutions and Variations

Making This Recipe Your Own

One of the beautiful aspects of home cooking is the flexibility to adapt recipes to your preferences or what you have on hand. This Lemon, Prosciutto, and Pea Fettuccine is wonderfully versatile:

• Prosciutto Alternatives: If prosciutto isn’t available, or you’re looking for a different flavor profile, pancetta or even regular bacon can work as fantastic substitutes. Both offer that desirable salty, savory, and crispy element when fried. In a pinch, thinly sliced deli ham could also be a viable option, though it won’t offer the same depth of flavor as cured meats. For those avoiding pork, some specialty stores may carry duck prosciutto, providing a unique and delicious non-pork alternative.
• Pasta Perfection: While fettuccine’s thick ribbons are classic for this dish, almost any long variety of pasta will integrate beautifully with this creamy sauce. Think linguine, spaghetti, or tagliatelle for equally delightful results. For a different textural experience, I’ve even enjoyed this sauce with shorter, heartier shapes like rigatoni or penne, which do an excellent job of capturing the creamy sauce within their ridges.
• Pea Swaps: The frozen peas contribute a lovely sweetness and a pop of green, but they are not strictly essential. If you need to substitute them, consider other tender legumes like fava beans or lima beans for a similar creamy-earthy sweetness. Fresh or frozen asparagus tips, added at the same time as the peas, would also make a wonderful seasonal addition, bringing a slight bitterness that pairs well with lemon. Alternatively, if peas aren’t to your taste, feel free to simply omit them entirely.
• Herb Boost: For an extra layer of freshness, consider stirring in some finely chopped fresh parsley or chives at the very end, just before serving.
• Spicy Kick: A pinch of red pepper flakes added with the shallots and prosciutto can introduce a subtle warmth and a gentle kick.

Get the Recipe:
Lemon Prosciutto and Peas Fettuccine

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This Lemon, Prosciutto, and Pea Fettuccine is a truly incredible dish, boasting a perfect balance of creamy richness, savory depth from crispy prosciutto, and a bright, zesty finish. Remarkably, it’s ready in under 15 minutes, making it an absolute ideal choice for any busy weeknight when you crave something quick yet utterly delicious.

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 4 servings

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Ingredients

 

• 12 oz (340g) Fettuccine
• 1 cup Reserved Pasta Water
• 1 tbsp Unsalted Butter
• 1 Large Shallot,, finely chopped
• 8 slices Prosciutto,, sliced crosswise into 2” by ½” strips
• 2/3 cup Heavy Cream
• 2/3 cup Frozen Peas
• Zest of 1 Lemon
• Juice of 1/2 Lemon
• 1/2 cup Finely Grated Parmigiano Reggiano (plus more for serving)
• Salt & Freshly Ground Black Pepper,, to taste

Instructions

 

• Bring a large pot of generously salted water to a rolling boil over high heat, then reduce to medium-high. Add the fettuccine into the pot and cook according to the package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Then, drain the pasta thoroughly.
• Meanwhile, as the pasta cooks, melt the butter in a large frying pan over medium heat. Add the prepared prosciutto and finely chopped shallots. Cook, stirring occasionally, until the shallots are soft and translucent, starting to turn golden, and the prosciutto just begins to crisp and turn golden brown. This typically takes about 5 minutes. Be careful not to overcook the prosciutto to avoid it becoming too brittle.
• Pour in the heavy cream and add the frozen peas to the pan. Bring the sauce to a gentle bubble, then reduce the heat to a simmer. Let the sauce simmer for approximately 3-4 minutes, or until it has noticeably thickened and can coat the back of a spoon. Remove from heat. Immediately stir in the fresh lemon juice and fragrant lemon zest to combine. (Total sauce cooking time is approximately 10 minutes from adding prosciutto to adding lemon.)
• Add the hot, cooked fettuccine directly into the pan with the sauce and toss vigorously to ensure every strand is beautifully coated. Sprinkle the grated Parmesan cheese over the pasta and toss again to incorporate. Gradually add the reserved pasta water, a small splash at a time, until the sauce achieves a smooth, glossy consistency that perfectly clings to the noodles without becoming watery. Season the dish generously with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional shredded Parmesan cheese if desired.

Notes

When preparing any pasta dish, it’s crucial to consider the timing of your pasta and sauce. Always check the cooking time on your pasta package to determine whether to start your sauce first, your pasta first, or both simultaneously.
The ultimate goal is to have the pasta and the sauce finish cooking at precisely the same moment for optimal freshness and texture. If they cannot finish together, it’s always better for the sauce to be ready slightly before the pasta. The sauce can be held on low heat for a few minutes without significant loss of quality, whereas cooked pasta will continue to cook and can quickly become overcooked and mushy if left to sit.

Cuisine: Italian

Course: Main Course, Dinner

Tried this recipe?Rate the recipe and leave a comment!

Source: Adapted from Martha Stewart

Serving Suggestions and Related Recipes

What to Serve with Your Fettuccine and More Pasta Inspiration

This Lemon, Prosciutto, and Pea Fettuccine is hearty and flavorful enough to stand on its own as a complete meal. However, it also pairs beautifully with a simple side salad dressed with a light vinaigrette to balance the richness. A basket of crusty bread is perfect for soaking up any leftover creamy sauce. For a beverage pairing, a crisp white wine like a Pinot Grigio or Sauvignon Blanc would complement the lemon notes wonderfully.

Craving more comforting and delicious pasta dishes? Explore some of our other favorite recipes for a variety of flavors and easy preparations:

• My CREAMY ITALIAN SAUSAGE AND SHELLS is a rich and savory delight, perfect for a cozy evening.
• For a robust and rustic experience, try our STEWED TOMATOES, PANCETTA, AND PAPPARDELLE PASTA, featuring tender pappardelle enveloped in a hearty sauce.
• If you’re looking for a nostalgic family favorite elevated with homemade goodness, our ONE-POT HOMEMADE HAMBURGER HELPER is a must-try, offering incredible flavor with minimal cleanup.