Ever read The Secret?
Drawing its principles from the Law of Attraction, it tells you to will life-changing events, such as increased wealth, health, and happiness, through the power of positive thinking (and feeling).
Well, that’s kinda how this bowl of pasta came to be.
Never a big fan of cream based sauces, I had a change of heart after the tasty bowl of pasta cream sauce with Parma ham that I enjoyed during our recent dinner at The Frazzled Cook. More a tomato sauce man, I usually find cream sauces a little too rich and unctuous, but the Parma ham in that one tempered the creaminess nicely.
After expressing this epiphany to Ren (and the universe), I received a birthday gift of Säntis proteins from my mom a few days later, which included, as if by magic, a pack of Parma ham. The following night, this beautiful bowl of fettucine with Parma Ham, peas and arugula in truffled cream sauce was waiting for me at the dinner table.
Marveling at the power of positive thinking, have I ever told you just how much I’d love to visit Bhutan? 😉
In a word, gorgeous. 🙂
- 1 pound fettuccine pasta
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 3/4 cup diced onions
- 5 cloves garlic, thinly sliced
- 2 ounces or 56 grams parma ham, cut into 1/4-inch strips
- 1/4 cup dry white wine
- 1 cup heavy cream
- 2 eggs, well beaten
- 3/4 cup frozen sweet peas
- 3/4 tsp salt
- 1/2 tsp fresh cracked black pepper
- 3/4 cup grated Parmigiano-Reggiano
- Handful of baby rocket or arugula, washed and dried
- Truffle oil, to serve
- Set large pot of water with pasta insert over high heat and bring to a boil. Place pasta in water and return to a boil, making sure to stir pasta until water boils again.
- While pasta cooks, set large 12-inch saute pan over medium high heat, and add olive oil and butter. Once butter has melted, add onions to pan and saute until translucent (about 3 minutes). Add garlic to pan and saute for 30 seconds. Place parma ham in pan and saute for 1 minute.
- Deglaze pan with wine and cook until it is nearly evaporated (about 30 seconds). Add cream, beaten eggs, peas, salt and pepper to pan and allow to reduce by half (4-5 minutes). If pasta is not yet cooked, turn flame off sauce while pasta continues to cook.
- Strain pasta from water once cooked, then place in large heat resistant bowl. Pour sauce over pasta and sprinkle with cheese and arugula. Use tongs to stir sauce into pasta then drizzle with truffle oil just before serving.
DID YOU KNOW?
That Parma Ham and Prosciutto are one and the same? Also known as Prosciutto di Parma, the word “prosciutto” is derived from the Latin pro + exsuctus, which is the past participle of exsugere, meaning “to suck out (the moisture)”.
JB and Renée are the Traveleaters behind Will Fly for Food, a travel blog for the gastronomically inclined. They enjoy experiencing food from different cultures so they’ve made it their mission to try every country’s national dish. Read more about them and their National Dish Quest here.