Fettuccini Pancetta Di Parma

  • 1 Pkg  Rossi Pasta Classic Fettuccini
  • 1  bulb roasted garlic
  • 5  tablespoon  butter
  • 1  shallot
  • 1 1/2  cup  peas
  • 1/2   cup  grape tomatoes
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  white pepper
  • 1  cup  dry white wine
  • 2  tablespoon  flour
  • 2  cup  heavy whipping cream
  • 3  ounce  pkg or 1/4 lb prosciutto
  • 1/2  cup  Parmesan cheese
  • 6  strips of bacon (optional)
  •   freshly grated Parmesan cheese (optional)
To roast garlic: Slice 1/4 off top. Place entire bulb in a piece of foil and drizzle with olive oil. Roast in 375 degree oven for 45 minutes. Melt 1 tablespoon of butter and saute' shallots for one minute. Add peas, grape tomatoes, salt and white wine. Cook until liquid is reduced by half. Reserve vegetables in one bowl and reduced liquid in separate bowl. Melt 4 tablespoons of butter in sauce pan. Add prosciutto and cook for one minute, remove and reserve. Mix flour and pepper. Add flour and pepper mixture one tablespoon at a time stirring continuously to blend. Continue to stir as sauce thickens. Add 1 cup of cream until blended and thickened. Add reserved liquid, continue to stir and blend. Add Parmesan cheese and continue to stir. Add as much of the remainder of the cream as is needed to thicken sauce to level that will stick nicely to pasta. Add reserved vegetables, prosciutto and roasted garlic. Cook to blend for 5 minutes. Let stand for up to 15 minutes to let flavors further blend. Stir occasionally to avoid butter separation. Toss with pasta (cooked to package directions). For an alternative version, top with crumbled bacon and freshly grated Parmesan cheese.