Cream cheese, Parmesan and milk give this PHILADELPHIA Alfredo with Ham and Peas its wonderfully creamy texture.
What You Need
Original recipe yields 8 servings
1 lb. fettuccine, uncooked
2 Tbsp. butter
1 small onion, finely chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1-1/2 cups milk
1/2 cup KRAFT Grated Parmesan Cheese
8 slices OSCAR MAYER Deli Fresh Smoked Ham, cut into thin strips
1 cup frozen peas, thawed
1/8 tsp. each ground black pepper and ground nutmeg
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 7 min. or until crisp-tender. Add cream cheese and milk; cook 5 min. or until mixture comes to boil and cream cheese is completely melted, stirring frequently. Add Parmesan; cook 3 min., stirring frequently. Add ham, peas, pepper and nutmeg; cook 3 min. or until heated through, stirring frequently.
Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.
How to Prevent Sticky Pasta
Add a tablespoon of oil to the pasta water to prevent the noodles from sticking together as they cook.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.