Crème Fraîche Fettuccine Alfredo with Peas / Jill Silverman Hough

Name: Crème Fraîche Fettuccine Alfredo with Peas / Jill Silverman Hough
Ingredients: 12 ounces fettuccine pasta; 2 cups fresh or frozen peas; 6 tablespoons (3/4 stick) unsalted butter; 1 cup crème fraîche; 1 cup heavy whipping cream; 3/4 cup grated Parmesan cheese (4 to 5 ounces), plus more for serving; 1 teaspoon coarse kosher salt, plus more to taste; 1/2 teaspoon white pepper, ideally freshly ground, plus more to taste; 4 thin slices prosciutto (about 2 ounces), cut crosswise into 1/4-inch strips (optional)

jillhough.com

My recipe for Crème Fraîche Fettuccine Alfredo with Peas, a rich, creamy indulgence that's surprisingly quick and easy to make.

View full recipe on jillhough.com

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Ingredients

12 ounces fettuccine pasta
2 cups fresh or frozen peas
6 tablespoons (3/4 stick) unsalted butter
1 cup crème fraîche
1 cup heavy whipping cream
3/4 cup grated Parmesan cheese (4 to 5 ounces), plus more for serving
1 teaspoon coarse kosher salt, plus more to taste
1/2 teaspoon white pepper, ideally freshly ground, plus more to taste
4 thin slices prosciutto (about 2 ounces), cut crosswise into 1/4-inch strips (optional)