1 pound fettuccine

3 whole eggs

8 ounces in weight, freshly grated Parmesan cheese (about two cups)

2 tablespoons extra virgin olive oil

12 ounces spec or prosciutto, cut into half-inch sized square slices

1 tablespoon butter

1 cup yellow onion, diced

2 teaspoons fresh garlic, minced

1/4 cup white wine

1 1/2 cups heavy cream

8 ounces frozen peas (leave frozen until they are added to the dish)

1/2 teaspoon freshly ground black pepper

This dish comes together as fast as it takes to cook the fettuccine, so have everything ready and measured before starting.

Bring a pot of water to a boil and salt with a teaspoon of salt.

While the water heats, in a medium bowl, beat eggs and add all the grated Parmesan cheese and mix to combine. Set this thick mixture aside.

Add fettuccine to the boiling salted water and cook to firm (cooked but still chewy).

At the same time the pasta cooks, in a large skillet or braiser, heat the olive oil over medium high heat and add the cut-up Spec and cook to crisp, about 4-5 minutes. Remove to a bowl with a slotted spoon.

Add butter and the onions and cook for three minutes. Add the garlic and cook for one minute.

Add the wine and scrape the bottom to loosen up the brown bits. Evaporate the wine.

Add the cream and heat over medium heat.

Add the still somewhat chewy fettuccine, a cup of pasta water and the cooked spec and stir to combine. And cook until the pasta is done, adding more pasta water as needed, about another five minutes.

Slowly add another cup of hot pasta water to the cheese and egg mixture stirring while you add to temper the eggs. This is so they don’t scramble when you add to the hot pasta.

Slowly stir this tempered egg and cheese mixture into the pasta mixture, adding more pasta water as needed for a cream sauce.

Add the still frozen peas and the black pepper and stir once more. If it is too thick, add more pasta water.

Taste and only add salt if needed.

Serve with additional grated Parmesan cheese over portions.

*found recipe on https://www.afamilyfeast.com/