Fettuccini with Prosciutto and Peas

This is a classic Tuscany dish,
made with salty prosciutto
a spring fresh sweet green peas.

Ingredients:
1/2 pound uncooked fettuccini noodles
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1/4 cup white wine
1 cup heavy cream
1/2 cup plus 2 tablespoons,
freshly grated Parmigiano-Reggiano, divided
1/4 pound julienned prosciutto ham
3/4 cup sweet peas
Dash kosher salt
Dash freshly cracked black pepper

Directions:
Cook pasta according to package directions.
Chill in ice water. Drain thoroughly
and set aside until ready to use.
Place a medium-size saute pan over medium heat.
When pan is hot, add unsalted
butter to pan to melt.
When butter is liquid and hot,
add shallots and saute for 1 minute
or until shallots begin to brown.
Deglaze the pan with white wine
and let reduce in volume by half.
Add heavy cream and let simmer 1 minute.
Reduce heat to low and add the
1/2 cup Parmigiano-Reggiano,
stirring until the cheese melts.
Add salt and pepper.
Add the prosciutto and peas to the pan.
When mixture is hot,
add cooked pasta to the pan
and toss until well-combined.
Pour onto platter and top with 2
tablespoons Parmigiano-Reggiano
and additional black pepper.