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Peas & Pasta Carbonara

Using cream cheese to fortify the sauce speeds up cooking time and will have you eating my take on this old-time classic carbonara recipe in about 30 minutes. —Celeste Brantolino, Lenoir, North Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 package (16 ounces) fettuccine
  • 2 cups frozen peas
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1-1/2 cups 2% milk
  • 1 package (8 ounces) cream cheese, cubed
  • 4 ounces thinly sliced prosciutto or deli ham, cut into thin strips
  • 1/3 cup grated Parmesan cheese
  • Coarsely ground pepper
  • Roasted Cherry Tomatoes, optional

Directions

  • In a Dutch oven, cook fettuccine according to package directions, adding the peas during the last 3 minutes of cooking.
  • In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute. Add milk and cream cheese; cook and stir until blended. Remove from the heat; stir in prosciutto and Parmesan cheese.
  • Drain fettuccine and peas; toss with sauce. Sprinkle with pepper.
Nutrition Facts
1-1/2 cups: 553 calories, 24g fat (13g saturated fat), 77mg cholesterol, 680mg sodium, 64g carbohydrate (8g sugars, 5g fiber), 25g protein.

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