1 lb sagnarelli or farfalle pasta
1/4 cup extra virgin olive oil
4 oz. prosciutto or pancetta, sliced and chopped
1 medium onion, cut in quarters and thinly sliced
1 1/2 cups frozen peas, thawed
1/2 cup chicken broth, hot
salt and pepper to taste
4 oz. butter at room temperature
1/2 cup Parmigiano-Reggiano cheese, grated, plus additional for serving
In a large pot, bring 4 quarts of water to a boil and cook the pasta. Meanwhile, in a skillet over medium-high heat, heat the olive oil and saute the prosciutto until it begins to brown. Remove and reserve for later. Add the onions to the skillet and saute until the onions carmelize, about 10 minutes. Combine the proscuitto and the onions and heat through. Add the peas and the chicken broth, simmer the mixture for about 3 minutes. Salt and pepper to taste. In a serving bowl, combine the butter and cheese with the drained pasta, toss well. Add the pea and prosciutto mixture to the cooked pasta, toss well ans serve with additional cheese.
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