Fettuccini Alfredo My Way (Emeril)

1 lb. fettuccini or tagliatelle

1 Tbs. plus 1 Tsp. salt

2 Tbs. unsalted butter

1 Tbs. olive oil

¼ cup small diced smoked cured ham (optional)

½ cup finely chopped yellow onion

1 Tbs. minced garlic

2 cups heavy cream

½ cup green peas, defrosted if frozen (optional)

½ tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley (optional)

1 cup grated Parmesan cheese

Bring a large pot of water to a boil. Add pasta and 1 Tbs. salt. Return to a boil and cook pasta until al dente, stirring occasionally, about 10 to 12 minutes. Meanwhile, heat butter and oil in a large skillet over medium heat. Add ham, if desired, and cook, stirring, for 1 minute. Add onion and cook, stirring, for 2 minutes. Add garlic and cook, stirring, for 30 seconds. Add heavy cream; bring to a boil. Cook until the volume is reduced by half, about 5 minutes. If desired, add peas. Stir in remaining salt and pepper. Using oven mitts or pot holders, drain pasta in a colander and place it in a large bowl. Pour sauce over pasta. Add cheese and toss to coat. If desired, add parsley and adjust the seasoning to taste. Serve immediately.