Recipes | Creamy Fettuccine with Sage, Walnuts and Parma Ham

Recipes | Creamy Fettuccine with Sage, Walnuts and Parma Ham

Serves 2

  • 250g fettuccine or tagliatelle
  • ½ tsp salt
  • 40g walnuts
  • 150g crème fraiche
  • 100g frozen petit pois or garden peas, thawed
  • 100g dolcelatte, chopped into chunks
  • A few sage leaves
  • Freshly ground black pepper
  • 6-8 slices Parma Ham


Cook the fettuccine or tagliatelle in a large saucepan of salted boiling water for 8-10 minutes, or according to pack instructions

Meanwhile toast the walnuts by grilling them on a baking sheet for 1-2 minutes. Take care that they don’t get too brown, or else they will taste bitter

Drain the pasta and return it to the saucepan. Add the crème fraiche, peas, chunks of dolcelatte and walnuts. Season with black pepper and stir gently for a few moments until heated through

Add the Parma Ham to the pasta, tearing it into smaller pieces. Share between two warmed serving dishes and serve at once


Cook’s tip: You could use pecans or hazelnuts instead of walnuts – or leave them out if you prefer.

Consorzio del Prosciutto di Parma
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