Penne with Prosciutto, Peas and Cream
(Penne con Prosciutto, Piselli e Panna)
Ingredients:
1 cup shelled fresh green peas or thawed frozen peas
3 tablespoons butter
1/3 cup very finely minced shallot or yellow onion
2 or 3 thick slices (1/4 pound) prosciutto, cut into strips and diced
3/4 cup heavy cream
1/2 cup chicken broth
Salt to taste
1 pound Penne pasta
1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions:
If using fresh peas, drop them into a small saucepan of salted boiling water, and cook until peas are tender but still a bit firm. Drain and set aside.
Melt butter in a large skillet over medium heat.
When butter foams, add shallot or onion.
Cook, stirring occasionally, until shallot is light golden and soft, about 5 minutes.
Add prosciutto and stir 1 to 2 minutes.
Add peas, stir once or twice, then add cream and broth.
Season with salt.
As soon as cream comes to a boil, reduce heat and let sauce bubble gently until it has a medium-thick consistency, 3 to 5 minutes.
Taste, adjust seasoning and turn heat off.
Meanwhile, cook pasta uncovered in plenty of boiling salted water until 'al dente'.
Drain pasta and place in skillet with sauce.
Add a small handful of Parmigiano cheese and mix over medium heat until pasta and sauce are well combined. Add some more broth or cream if sauce seems a bit dry.
Taste, adjust seasoning and serve with remaining Parmigiano cheese. Makes 4 to 6 servings.