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
Printable Version
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.
Chef's Tips:
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.
©2015 Nick Stellino Productions