Ingredients

• 1 pound dry fettuccine
• 2 tablespoons extra-virgin olive oil
• 1 shallot finely chopped
• 2 garlic cloves, finely chopped
• ½ teaspoon freshly grated nutmeg
• 1 cup cream (optional)
• 1 cup freshly grated Parmigiano-Reggiano parmesan cheese
• 8 ounces smoked ham cubed or sliced into small strips
• 1 cup green peas
• Freshly ground black pepper
• Kosher Salt
• ¼ cup chopped flat-leaf parsley

Directions

Prepare the sauce while cooking the pasta.

Heat the olive oil in a deep skillet over medium heat. Add the shallot and garlic and sauté for 2 minutes to soften. Add one-teaspoon salt and ½-teaspoon pepper. Be careful not to burn the garlic. Add the nutmeg, cream and parmesan cheese. Bring to a boil, reduce to a simmer and simmer until the sauce has thickened, 3-5 minutes. Add the ham and peas. Taste and adjust the salt and pepper.

Bring a large pot of salted water to a boil, add the fettuccine and cook for 8 minutes or until al dente. Drain the pasta well and add it to the ham mixture. Toss to coat the pasta.

Mound the pasta into serving bowls and garnish with chopped parsley. Top with more freshly ground pepper and serve.

Serves 4-6