Creamy Pasta with Prosciutto and Snap Peas

By tulawdog

Ingredients

• 6 to 8 oz dry shaped pasta (preferrably shells, orechiette, or other cup-shaped pasta)
• 2 cloves garlic, minced
• 1-1/2 T olive oil
• 2 oz prosciutto, lonza, or country ham, thickly sliced (1/4-inch minimum) then minced
• 2 small shallots, minced
• 1/2 cup cream
• 1/2 cup unsalted stock
• 1/4 cup freshly grated Parmesan, plus more for the table
• 1/4 pound fresh sugar-snap peas, chopped into 1/2-inch pieces
• 2 T to 1/4 cup minced fresh flat-leaf parsley
• salt and freshly ground pepper

Preparation

Step 1

In a large saucepan, bring salted pasta water to a boil while prepping the various ingredients. (If it comes to a boil before you’re ready, cover and reduce heat to low.) When everything is ready to go, add the pasta to the boiling water.

In a heavy skillet, heat the olive oil over medium heat. When shimmering, add the garlic and cook until just softened. Add the minced prosciutto and cook for an additional 3 to 4 minutes. Add the shallots; continue cooking until softened. If at any point the garlic or shallots start to brown, add a splash of water and/or turn down the heat. When cooked through, season to taste with salt and freshly ground black pepper. (Amounts will vary greatly depending on how salty your pork is.) If there are more than 3 minutes left on the pasta timer, reduce the skillet heat to low, or remove the pan from heat, depending on how long you have left.

When your pasta is about 3 minutes away from being done, add the peas to the proscuitto mixture and cook for 2 minutes over medium heat, until just tender. With one minute remaining, raise the heat to high; add the cream and stock, and bring to a boil while stirring. Add the Parmesan, stir to combine, and reduce the heat to low.

Drain the pasta, and add to the sauce; toss to coat. If the sauce is loose, simmer over medium-high heat until it coats the pasta. Sprinkle liberally with fresh herbs, and serve with black pepper and extra Parmesan.