Fettucine with Prosciutto and Peas

This is definitely not an original. You can find this combination on almost any pasta or Italian restaurant menu. Hey, why mess with a good thing?

• 1/4 cup butter
• 1 cup heavy cream
• 3/4 cup good quality Romano cheese
• 1 lge egg yolk beaten
• sliced prosciutto (you can use bacon or just skip the prosciutto if necessary)
• frozen peas
• fettucine

Start a large pot of water boiling while you make the sauce. In a small sauce pan melt the butter. Add cream and heat. Add the grated Romano and melt. Slowly add the egg yolk while stirring vigorously (we are trying not to scramble the egg in the heat!) Stir until thickened and then turn off the heat. Set aside. Remember the sauce waits for the pasta, never the other way around (yes I will repeat this 100 times).

Put the pasta in to boil. Just before pasta is done add frozen peas to the boiling water and stir until peas are defrosted and warmed through. Strain. Toss drained paste and peas with the sauce. Sprinkle with sliced prosciutto and serve with a huge red leaf lettuce salad and wine. MMMMMMMM fattening ;)

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