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Pasta with Peas, Cream & Ham
Pasta Alla Crema Con Piselli E Prosciutto
3 quarts water (salt optional)
1 1/2 cups heavy cream
1/4 teaspoon salt
3 tablespoons diced baked ham or prosciutto cotto
4 garlic cloves, sliced
3 tablespoons frozen peas
1 pound pasta - tagliatelle, ravioli or tortellini
2 tablespoons grated Parmigiano Reggiano cheese
Serves 4 to 6
Bring the water to a boil in a large pot with or without the optional salt.
In a large saute pan set on medium heat, cook the cream, salt, ham and garlic until the cream comes to a boil, about 4 miuntes. Simmer over medium-low heat for 10 minutes until the sauce is thick enough to coat the back of a spoon. Add the peas and cook 2 minutes.
Cook the pasta in the boiling water until just tender. Drain the pasta and return to the pot. Add the warm sauce and toss well over mediun-low heat for about 3 minutes. Turn off the heat and top with the Parmigiano Reggiano cheese. Toss well and serve.
If the sauce is cooked too long over high heat, it will separate. If this happens, don't despair. Add a couple of tablespoons of the hot pasta-cooking water. Mix well and voila - the sauce will come back together in from of your eyes.
©2013 Nick Stellino Productions