This recipe was from the Martha Stewart website. I increased the pasta to 16 ounces and it was fine! I also divided it into 5 servings but they were huge, you could get 6 servings out of it.
Pasta with Prosciutto and Peas
Recipe By: Martha Stewart
Serving Size: 5 (originally 4)
1 pinch Coarse salt and ground pepper
16 ounces fettuccine, recipe originally called for 12 ounces
1 tablespoon butter
1 large shallot, finely chopped (1/4 cup)
2/3 cup heavy cream
10 ounces frozen peas, thawed
4 ounces prosciutto, about 8 slices, halved lengthwise and thinly sliced crosswise, about 1 cup
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add lemon zest and juice, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
Stir in cream. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.