Pea, Prosciutto and Lemon Pasta

image :  Pea, Prosciutto and Lemon Pasta


  • 1 lb (500g) fettuccine pasta
  • 6 bacon slices, chopped
  • 1 tablespoon olive oil
  • 1 cup finely chopped white onion
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup whipping cream
  • 1 teaspoon crushed dried chilies
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups frozen (or fresh, blanched) green peas
  • 1/4 cup chopped fresh basil
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cup finely grated fresh parmesan cheese


Cook pasta in large pot of boiling salted water for 12 to 15 minutes or until al dente.

Cook bacon in a large frying pan over medium-high heat until crisp. Remove to paper towel. Drain fat from pan.

Heat oil in same pan. Add onion and garlic and cook, stirring occasionally, for about 5 minutes or until onion is softened.

Add wine, cream, chilies, salt and pepper and cook, uncovered, for about 5 minutes or until sauce is thickened. Stir in remaining ingredients and cook for about 3 minutes or until peas are hot.

Stir in drained pasta.

Serves 6 to 8.