Ingredients
Scale
- 3 oz thinly sliced prosciutto
- 1 tbsp unsalted butter
- 2 tbsp finely chopped yellow onion or 1 small shallot, minced
- kosher salt and freshly ground black pepper
- 1/2 c heavy cream
- 8 oz tagliatelle
- 3/4 freshly shelled English peas
- 1/4 c grated Parmigiano-Reggiano cheese
Instructions
- Bring a large pot well-salted water to a boil.
- Slice 2 1/2 oz of prosciutto crosswise into 1/4″ slices; set aside. Mince the remaining 1/2 oz prosciutto. Melt butter in an 8″ skillet over medium-low heat. Add the shallot, 1/8 tsp of salt and cook until softened (about 2 minutes). Stir in the cream and minced prosciutto. Simmer, stirring occasionally, until the cream is reduced (about 3-4 minutes). Remove from heat and cover to keep warm.
- Meanwhile, cook the pasta until al dente. About 1 minute before it is cooked, add the peas. Reserve 1 cup of the cooking water. Set aside.
- Drain the pasta thoroughly and return to the pot. Add 1/2 c of the reserved cooking water, the cream mixture, prosciutto strips, peas and parmesan cheese. Gently toss until pasta is well coated. Season with pepper to taste and adjust the consistency as necessary with additional cooking water.
- Serve immediately.
Notes
- You can substitute frozen petite peas for fresh (which the original recipe called for). In that case, toss the petite peas with the pasta, sauce and prosciutto at the last minute, omitting to cook them in the pasta water for the last few minutes.
- Prep Time: 15
- Cook Time: 10
Nutrition
- Serving Size: 2