Ingredients

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

Pasta Alla Crema Con Piselli E Prosciutto

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.

Cook'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.