Truffle Cream Fettuccine Recipe

Cook fettuccine according to package directions. Drain and set aside.

Heat olive oil and melt butter in a pot. Sauté onions and garlic until fragrant.

Add wine and simmer until liquid is reduced by half. Add cream and prosciutto. Simmer until thick, about 3 to 5 minutes. (Do not overcook the sauce as it will break.) Season with salt and pepper.

Add cooked pasta and toss to combine. Transfer to a serving dish. Drizzle with truffle oil and sprinkle with parmesan cheese. Garnish with parsley and snow peas.