The World's Best Fettuccine Alfredo alla Romana

My husband makes the best fettuccine alfredo. I never order this dish in a restaurant because it always comes with that gloopy creamy mess that's supposed to pass for alfredo sauce, but I actually beg him to make his version (which is adapted from The New York Times Cookbook). I think this also holds a place in my heart because this is the first dish my husband cooked for me for our first Valentines Day. Now you can all say it together....awwww!

But really, this is a great version of the dish. The prosciutto adds a nice saltiness, and if you can get your hands on it, a good parmesan is worth the extra money. We've used plain ol' frozen peas from the grocery store in the past, but we had some frozen peas from a spring CSA share earlier in the season that really popped in your mouth. Next year, I'm buying extra and freezing them for the winter!

Fettuccine Alfredo alla Romana
Adapted from The New York Times Cookbook

This is not a lowfat recipe, but compared to other recipes that I've seen, it's the lower fat version!

1 lb fettuccine
1/4 lb butter, cut into 8 parts
3 cloves of garlic, minced
Freshly ground pepper to taste (We like lots of pepper in ours.)
1 cup half-and-half
1/4 lb grated Parmesan cheese
1 cup freshly cooked or frozen peas (no need to thaw)
1/2 cup finely shredded prosciutto

Cook the noodles in boiling salted water until al dente. You don't want to over cook the noodles as they will cook more and absorb the sauce later. Drain the noodles and place in a dry pan.

Gently heat the noodles. Toss them gently while adding the butter and grinding the pepper over them. Add the garlic and cook for a couple of minutes.

Add the half-and-half and allow to heat thoroughly, tossing once or twice, until most of the half-and-half has been absorbed.

Add the cheese, peas and prosciutto. Heat, still tossing gently, for 2 to 3 minutes, until the noodles are evenly coated with the melted cheese. Serve immediately.

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