- 6 oz. slices prosciutto
- 3 tablespoons butter, cut into tablespoon-sized pieces
- 2 shallots, minced
- 2 garlic cloves, pressed
- 1 cup peas (thawed frozen is fine)
- 1 lb. long ruffled pasta, like Rustichella Ricchia
- cup grated parmesan
- 1 cup heavy cream
- Black pepper, to taste
Stack the slices of ham, roll lengthwise and cut into 1/4 ribbons across the width. Shake them out and separate.
Start a large pot of abundantly salted water to boil and begin cooking the pasta. In a large saut pan, melt two tablespoons of butter over medium high heat. When the butter is foaming, add the shallots and garlic and saut. Add the ribbons of ham and saut until frizzled a little browning is fine. Add the peas and saut.
When the pasta is cooked al dente, drain and add to the pot along with the remaining butter. Over medium, Toss the pasta and contents until the butter has melted and coated the pasta. Add the cream and cheese, and toss to coat over low heat just until incorporated. Grind in black pepper to taste. Serve immediately.