Fettuccine with Prosciutto

This lighter fettuccine skips the heavy cream and lets a small amount of prosciutto do all the flavor work. Thin strips of prosciutto cook with scallions and garlic, then frozen peas and carrots simmer in chicken broth until just tender.

Everything gets tossed over fresh fettuccine with tomato wedges and a sprinkle of Parmesan. The broth clings to the pasta just enough to coat without drowning it. It’s a 15-minute dinner that feels put-together without any of the guilt of a cream-based sauce.

The prosciutto is salty and rich enough that you barely need seasoning. A couple ounces go a long way here.

Chef Tips

• Use fresh fettuccine if you can find it. It cooks in 2-3 minutes and has a silkier texture that works better with the light broth.
• Don’t overcook the frozen vegetables. Five minutes in simmering broth is enough. You want them tender with a little bite, not mushy.
• Add the tomato wedges at the very end when tossing. They should stay fresh and barely warmed through.

Variations

• Stir in a handful of fresh basil or arugula when tossing for a peppery, herbal lift.
• Use pancetta or bacon if prosciutto isn’t available. Cook it a bit longer to render the fat.
• Swap the frozen vegetables for fresh asparagus tips, cut into 1-inch pieces, during spring.