Fettuccine:

Sift the flours onto a work surface, make a well in the center, and crack in the eggs.

Mix with a fork, gradually incorporating the flour from the center.

Knead the dough for at least 10 minutes until smooth and elastic.

Cover and let rest on a floured surface for at least 30 minutes.

Meanwhile, shell the peas. Save the pods for another use if you like.

Lightly salt water and blanch the peas for 5 minutes.

Drain and set aside.

After the dough has rested, roll it out into a thin sheet on a lightly floured surface.

Use a rolling pin or pasta machine.

Let the sheet rest for about 10 minutes to dry slightly.

Gently roll it up and cut into fettuccine about 1/4 inch (5 mm) wide with a sharp knife.

Bring water to a boil and prepare the egg cream.

Combine the yolks, Parmesan, and freshly ground black pepper.

Cut the prosciutto into strips. Sauté the chopped onion with the butter in a skillet over low heat.

Add a couple of tablespoons of pasta cooking water, and once the onion is translucent, add the prosciutto.

Cook gently for 5 minutes to blend the flavors.

Add the peas and cook for another 5-6 minutes.

Cook the fettuccine for 3-4 minutes.

Use less salt in the cooking water.

Drain the pasta, transfer to the skillet, and toss to combine. Turn off the heat and let sit for a minute.

Add a couple of tablespoons of pasta cooking water to the egg cream.

Quickly toss everything together until the sauce reaches the desired creamy consistency.

Plate, serve hot, and enjoy immediately.