Ingredients
One pound thick-cut
prosciutto, diced
1/2 cup olive oil
(extra-virgin or virgin
preferred)
1 tablespoon chopped onion
1 1/2 cups fresh or
frozen peas
1 pound orecchiette (Pasta)
2 tablespoons butter
1/2 cup freshly grated
Parmesan cheese
Preparation
Brown diced prosciutto in olive oil in a frying pan until crisp. Remove prosciutto with slotted spoon and set aside. Add onion to oil and cook until translucent. Add peas and cooked prosciutto and allow to simmer over extremely low heat while preparing pasta. Boil orecchiette until “al dente” (firm but not hard). Drain pasta and place in large bowl. Add butter and cheese, a little at a time, while tossing pasta. Add peas and proscuitto mixture. Toss and serve. This is a rich sauce perfect for killer appetites.
