Variety of Food, Day 13: Mardi Gras Pasta

Tonight we've been invited to a friend's place for dinner. Since I won't be cooking that, I made a new pasta dish tonight that will now go into the fridge as leftovers. It actually turned out pretty well, so I'm stoked.

Mardi Gras Pasta
From The Classic Pasta Cookbook by Giuliano Hazan, with a new title by Heather, since I don't really want to try to learn how to pronounce "Paglia e Fieno coi Piselli".
1/2 stick of butter (4 tbsp)
1/2 a small onion, diced
6 ounces prosciutto, cut into long thin strips
1/2 package of frozen petite peas, thawed
salt and pepper
1 cup cream
3/4 pound of egg fettucine
1/2 cup grated parmesan cheese
Melt the butter over medium-low heat, and saute the onion until it's soft and golden. Add the prosciutto and cook until it loses the raw pink look (somewhere between purple and brown). Start water boiling for the pasta. Turn the heat up on the sauce to medium-high and add the peas and cook for 2-3 minutes. Salt and pepper to taste. Add the cream and cook until it has reduced by half. Remove from heat and cook the pasta. Toss the sauce with the cooked pasta and the parmesan and serve.

Total Kitchen Time: 30 minutes

The egg fettuccine is a lot richer than normal fettuccine, so I can tell this is going to be a very filling dish with the leftovers lasting longer than really necessary. But at least it's tasty. And look at that picture and see if you don't think my new title is appropriate for the dish.