Creamy fettuccine, laced with peas and crispy prosciutto, topped with a dollup of ricotta cheese and a delicious homemade cheese tuile; if Spring were a pasta, this Creamy Fettuccine with Prosciutto and Peas would be it.
What you’ll need to make this recipe
- olive oil spray
- light butter
- reduced fat chicken broth
- lemon pepper seasoning
- fresh cracked pepper
- 2% milk
- part skim ricotta
- Pecorino Romano
How to make the creamy sauce
To make the sauce, we are going to start off by slicing the prosciutto and then sautéing it in a frying pan with some olive oil spray. Not only does this give us some nice crispy prosciutto to use as a topping later, but it also seasons the pan where we will eventually build the sauce and the rest of the pasta dish.
In the meantime, defrost the peas quickly by microwaving them. Also, mince up your garlic.
Once the prosciutto has cooked for about 5 minutes, remove it from the pan and set aside for later.
Next, it’s time to build the sauce. Start by adding more olive oil spray, and the minced garlic to the pan. Cook the garlic for just one minute or until it becomes fragrant. Then, add the butter, followed by the flour. This step is creating a roux, or a thickening agent for a cream sauce. Since we are using 2% milk in this recipe, we have to thicken it somehow, so that it acts like heavy cream- so this is how we do it.
Cook the roux for just a minute or so, and then add the broth, lemon pepper, fresh cracked pepper, and the milk. Whisk everything together, so that the flour doesn’t clump, and all of the components combine.
Cook this for about 10 minutes, or until it thickens and reduces.
Now, let’s wait for the pasta to cook.
Help! I don’t understand how to measure pasta!
Ok, this might be the most frequently asked question I get any time I show a pasta recipe! Here’s the low down. You can either weigh and measure pasta uncooked, or cooked.
- To weigh your pasta uncooked:
- This is the serving size as shown on the box. For instance, the box will show you that 2 oz of pasta is 200 calories. This represents the uncooked weight. For this recipe, 8 oz of uncooked pasta is required. This will serve four people.
- To weigh uncooked pasta, place a bowl on a kitchen scale, and zero it out (or press the “tare” button).
- Then, add pasta to the bowl until you see 8 oz displayed on the scale.
- If you measure your pasta cooked:
- This recipe requires half of a pound of pasta, or half of a box of pasta. You can eyeball that part.
- When it comes to serving, one serving size of this dish is 1/4 of the recipe.
- A suggested serving of pasta (2 oz uncooked) is one cup of cooked pasta.
- Since other ingredients are added into the pasta, it can be hard to determine the appropriate serving size of recipes.
- For this recipe, one heaping cup of cooked pasta and the sauce is the serving size.
Once the pasta is cooked for this recipe, I ladle it right into the cooked sauce, no colander or draining required. Save the pasta water to the side for later, in case you need to add it to the pasta later. Add the cooked peas to the pasta as well.
At this point, you can taste for seasoning and add salt, if you feel it needs it. Remember: the cheese tuile is salty, so use caution. The level of salt depends on whether your lemon pepper seasoning is salty or not; add salt by the 1/4 teaspoon, and check the taste each time.
How to make the cheese tuiles
This part is definitely optional, but I recommend it. It is SO easy to make these beautiful cheese tuiles, and they are only 1 WW point or 20 calories each. They add an extra level of crunch and salt to this dish, so I highly recommend it. They are gorgeous for presentation purposes also.
To make these, all you have to do is line a baking sheet with parchment paper or a silicon mat. Preheat your oven to 400F.
Next, just place the cheese in 1 tablespoon portions on the baking sheet. Press down on them gently to flatten them out, and then bake them for about 4-5 minutes or until they are golden and melty.
Remove the tuiles carefully with an offset spatula and set aside to cool.
Putting it all together
To serve this beautiful dish, plate the pasta with the peas. On top of each serving, add a sprinkle of the crispy prosciutto, a dollup of the ricotta, and a cheese tuile, followed by a sprinkle of fresh basil.
Creamy Fettuccine with Prosciutto and Peas
- frying pan
- large pot
- baking sheet with parchment paper or silicon mat
- 8 oz fettuccine weighed uncooked
- 4 slices prosciutto
- 3 cloves garlic
- olive oil spray
- 1 tbsp light butter
- 1 tbsp all purpose flour
- 1 cup reduced sodium chicken broth
- 1 tsp lemon pepper seasoning
- fresh cracked pepper
- 1 cup 2% milk
- 1 cup peas defrosted, if using frozen
- 1/4 cup part-skim ricotta
- basil fresh, for garnish
- 1/4 cup Pecorino Romano grated, can sub parmesan cheese
- Heat a frying pan over medium heat.
- Slice the prosciutto into ribbons.
- Add the prosciutto to the frying pan with olive oil spray.
- Cook for 5 minutes or until crispy; then remove the prosciutto from the pan using a slotted spoon, and set aside in a bowl.
- Mince the garlic.
- In the same pan, add more olive oil spray and the minced garlic, and cook for 1 minute or until fragrant.
- Add the butter and allow it to melt. Then, sprinkle the flour in.
- Whisk together so that the flour combines with the butter and clumps up.
- Next, add the broth and the milk and whisk together. Add the lemon pepper and fresh cracked pepper.
- Bring the mixture to a boil, and then simmer for 10 minutes.
- Defrost the peas and stir them into the mixture.
- Weigh out the pasta (uncooked).
- Bring a large pot of water to a boil. Add salt and cook the pasta according to package directions.
- Ladle the cooked pasta directly into the sauce. Reserve cooking liquid in case you need it later.
- Stir the mixture with the pasta over a low flame for a few minutes for the flavors to combine.
- Preheat the oven to 400F.
- Lay a piece of parchment paper (or a silicon mat) on a baking sheet.
- Pour the cheese (one tablespoon at a time) onto the baking sheet in four small piles.
- Press down on each pile gently to flatten.
- Bake for 4-5 minutes or until golden and melted.
- Remove from the oven. Gently lift each cheese tuile from the baking sheet with an offset spatula and set aside to cool.
Putting it together
- Before assembling everything, taste the pasta for seasoning. It might require more salt, especially if your lemon pepper seasoning does not contain salt. Add salt by the 1/4 teaspoon and taste after each time, until you are satisfied by the salt level.
- If the pasta seems dry, add some of the starchy cooking liquid to the pan. If you are making this pasta but not serving immediately, definitely save the pasta water to bring it back to life.
- Plate the pasta; top each serving of pasta with the crispy prosciutto, 1 tablespoon of ricotta, a cheese tuile, and basil for garnish.
- Blue and Green Plans:
- 11 WW points (including cheese tuile)
- 10 WW points (excluding cheese tuile)
- Purple Plan (if you use whole wheat pasta):
- 6 WW points (including cheese tuile)
- 5 WW points (excluding cheese tuile)