Bring a large pot of salted water to a boil. Add
the spaghetti and cook as the label directs.
Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet
over medium-high heat. Add the shallot and
rosemary and cook, stirring occasionally, until
the shallot is slightly softened, about 2 minutes.
Add the artichoke hearts, 1 teaspoon salt and a
few grinds of pepper; cook, stirring occasionally,
until softened, about 2 minutes.
Reduce the heat to medium and add the wine; cook,
stirring occasionally, until evaporated slightly,
about 1 minute. Add the heavy cream and bring to a
boil, stirring occasionally. Continue to cook
until the sauce thickens slightly, about 1 minute.
Stir in the fontina and cook until the sauce is
thick and creamy, about 1 minute. Add the
Reduce the heat to low and add the spaghetti to
the skillet along with the peas and Parmesan. Stir
until well coated, adding the reserved cooking
water as needed to loosen. Season with salt and
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