Ingredients
* 1/2 teaspoon salt, plus more for the pasta water
* 1 pound fettuccini
* 2 teaspoons extra virgin olive oil
* 1 cup diced onion
* 1/4 cup thinly sliced shallot
* 1 tablespoon Emeril's Creole Seasoning
* 1 teaspoon minced garlic
* 8 ounces ham steak, diced (about 2 cups)
* 1 cup frozen green peas
* 2 cups heavy cream
* 1/4 cup chopped fresh parsley
* 1/2 cup grated Parmgiano-Reggiano cheese, plus more for serving
* Freshly ground black pepper, for serving
Instructions
1. Bring a large pot of salted water to a boil and cook the fettuccini until al dente, about 7 minutes
2. While the pasta is cooking, make the sauce: In a 12 inch (or larger) saute pan, heat the olive oil over medium-hihg heat. Add the onion, shallot, Creole seasoning, and the 1/2 teaspoon salt, and cook until the onions are translucent, about 2 minutes. Add the garlic, ham, and peas and cook for two minutes longer. Increase the heat to high, add the cream, and bring it to a boil. Then reduce heat to medium and simmer until the cream thickens, about five minutes.
3. Drain the pasta in a colander, reserving 1 cup of the the cooking water.
4. Add the drained pasta, 1/2 cup of the reserved cooking water, and the parsely and cheese to the sauce and cok, tossing constantly, until heated though and well combined, about 1 minute. If the mixture seems dry, add the remaining cooking water, a little at a time, as needed.
5. Remove the pan from the heat and transfer the pasta mixture to a large serving bowl or to individual bowls. Sprinkle with additional cheese and black pepper if desired.
