Prep Time: 10 min.
Ready in: 5 min


  • 2 tbsp. Cervasi extra virgin olive oil
  • 5 egg yolks
  • 2 shallots, minced
  • 1 tsp. minced garlic
  • 1 c. heavy cream
  • Salt and freshly ground pepper
  • 1/4 lb prosciutto, julienned
  • 1 cup frozen peas, thawed
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
  • 1 lb Cervasi Fettuccini


  1. Heat olive oil in sauté pan; add onion and sauté for a couple of minutes. Add shallots and garlic and sauté until tender. Remove from heat and let cool, 5 minutes.
  2. Whisk in the cream and egg yolks return to heat and cook for 1 to 2 minutes; Season with salt and pepper, to taste. Add peas and prosciutto toss gently to combine.
  3. In a large pot of boiling salted water, add fettuccini and cook until al dente Drain, reserving 1/4 cup pasta water.
  4. Add the reserved pasta water and drained fettuccini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste.
  5. Cook for 3 minutes and Serve immediately. Garnish with extra cheese.