1-1/2 pounds sliced fully cooked ham, cut into strips (about 5 cups)
2 cups fresh sugar snap peas
2 cups heavy whipping cream
1/2 cup grated Romano cheese
1/4 teaspoon pepper
Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and peas; cook and stir 5 minutes. Stir in cream, cheese and pepper; bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened and peas are crisp-tender.
Drain fettuccine; add to skillet and toss to coat. Serve immediately.