Peas and Pasta Carbonara

From TOH 1/12

Using cream cheese to fortify the sauce speeds up cooking time and will have you eating my take on this old-time classic carbonara recipe in about 30 minutes.


Prep/Total Time: 30 min.


Yield: 6 Servings



15 15 30
Ingredients
1 package (16 ounces) fettuccine
2 cups frozen peas
2 tablespoons butter
1 garlic clove, minced
1-1/2 cups 2% milk
1 package (8 ounces) cream cheese, cubed
4 ounces thinly sliced prosciutto or deli ham, cut into thin strips
1/3 cup grated Parmesan cheese
Coarsely ground pepper
Directions
In a Dutch oven, cook fettuccine according to package directions, adding the peas during the last 3 minutes of cooking.
In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute. Add milk and cream cheese; cook and stir until blended. Remove from the heat; stir in prosciutto and Parmesan cheese.
Drain fettuccine and peas; toss with sauce. Sprinkle with pepper. Yield: 6 servings.







Nutritional Facts 1-1/2 cups equals 553 calories, 24 g fat (13 g saturated fat), 77 mg cholesterol, 680 mg sodium, 64 g carbohydrate, 5 g fiber, 25 g protein.