Ingredients
Scale
- 8 slices prosciutto
- 1 tablespoon butter
- 2 1/2 cup heavy cream
- 1 pinch nutmeg
- 1 pound Gemelli pasta
- 1 1/2 cup English peas (quick blanched in salted water)
- 1/2 cup grated Parmesan
- Fresh ground pepper
- 1/2 cup of chopped fresh parsley
Instructions
- Sauté the prosciutto with butter for 5 minutes, or until prosciutto starts to release into the butter.
- Add heavy cream and small pinch of nutmeg (a little goes a really long way). Bring cream to a slow boil, stirring occasionally.
- Reduce until cream starts to thicken. Turn off heat, and set aside.
- In another pot, boil water. Add salt. Boil pasta al dente. Strain.
- Toss hot pasta with cream sauce and peas. Top with cracked pepper, Parmesan, and chopped parsley.