Chef Jasper`s Fettuccine Pope John Paul XIII

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Chef Jasper`s Fettuccine Pope John Paul XIII


8 oz egg fettuccine

8 oz spinach fettuccine

1 cup prosciutto ham

1 T butter

1 T olive oil

1 cup grated Parmigiano

1 1/2 cup heavy cream

2 egg yolks

1/3 cup green peas

Black pepper to taste


Cook pasta according to package directions and set aside. In a large sauté pan, over medium heat, add butter, olive oil and prosciutto. Sauté until crispy. Add heavy cream and bring to a boil. Add cheese and mix until cheese melts. Add pasta and toss. And peas and egg yolks and toss off the stove and serve immediately with cracked pepper.

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