Fettuchine Alfredo

2 tablespoons olive oil
1 small onion, minced
1 teaspoon minced garlic
1 cup heavy cream
Salt and pepper
1/4 pound prosciutto (or chicken), julienned
1 cup frozen peas, thawed
1/2 cup shredded Parmesan - plus more for garnish
1 pound fettuccine (Need Gluten Free? Use Tinkyada fettuccine noodles)


Directions


Heat olive oil in a large skillet over medium heat. Add onions and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto (or chicken) and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.


In a large pot of boiling salted water, add fettuccine and cook until al dente, just a couple minutes for fresh pasta. Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettuccine to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese.