Tagliatelle with Prosciutto and Peas

Tagliatelle with Prosciutto and Peas
Tagliatelle with Prosciutto and Peas

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

Directions

Cut prosciutto into strips about an inch long. Slowly heat butter in a saute pan, adding the prosciutto and heating without frying. Add cooked peas and stir. Add light cream and continue to heat without boiling. Grind a little fresh nutmeg into the sauce. Reduce only slightly. Meanwhile, cook pasta, with plenty of salt in the water, for two minutes or until al dente, and strain. Toss the pasta with the sauce, adding almost a cup of freshly grated parmigiano-reggiano. Stir until the sauce coats the pasta and does not pool below it, reducing the sauce or adding some of the pasta water as needed. Mound into a serving dish or individual pasta bowls, grind some black pepper on top, add some fresh parsley if desired, and serve with more cheese on the side.

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