In a large pot, cook the fettuccine in salted boiling water until al dente. Drain, coat lightly with olive oil and keep warm.
On a plate, combine the flour and curry powder. Season the scaloppini with salt and pepper and dredge them with the curry–flour mixture.
In a skillet over medium-high heat, brown the scaloppini, two at a time, in the oil and butter for about 1 minute per side. Season with salt and pepper. Transfer to a plate and keep warm.
In the same skillet, brown the onion and pears, adding butter if necessary. Season with salt and pepper. Deglaze with the wine. Bring to a boil and reduce by half. Add the cream and simmer until the sauce begins to thicken. Adjust the seasoning.
To serve, divide the pasta among 4 warmed dinner plates. Place the scaloppini on the pasta. Spoon the pear and onion sauce over the meat. Sprinkle with parsley and pepper.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.