6 to 8 slices imported prosciutto, cut crosswise into ½ inch ribbons
⅔ cup low sodium chicken broth or stock
½ cup heavy cream
1 pound fresh fettuccine pasta or ½ pound dry egg fettuccine and ½ pound dry spinach fettuccine
¾ cup freshly grated Grana Padano or Parmigiano Reggiano cheese
Bring a large pot of salted water to boil.
Trim the roots of the scallions and cut them in half length-wise, then into 3 inch pieces in thin strips.
Heat the oil in a large skillet on medium heat. Add scallions and cook until wilted, 1 to 2 minutes. Add peas and cook for 3 minutes. Add prosciutto and cook 1 to 2 minutes or until it changes color. Pour in the chicken stock and bring mixture to a boil. Reduce sauce to a simmer and cook until liquid is reduced by half. Add the heavy cream and continue to simmer until lightly thickened.
Stir the pasta into the salted water and cook until al dente. Fish the pasta out of the boiling water with a skimmer and add directly to sauce. Cook on high heat until sauce is creamy.
Remove from the heat and toss with cheese. Serve in warm bowls.
Recipe by Jersey Girl Cooks at http://www.jerseygirlcooks.com/2012/11/lidias-favorite-recipes-cookbook-giveaway.html