I promise you – this recipe is super easy and amazing! You will love it!
1 lb. gemelli
4 oz. thinly sliced prosciutto, roughly chopped (I actually use the cubed pancetta found at Trader Joe’s)
1 T. olive oil
1 ½ c. heave cream
6 T. unsalted butter (sorry, I always use salted and add less salt later)
1 c. freshly grated Parmesan
1 c. frozen peas
2 T. chopped fresh parsley leaves
A pinch of nutmeg
Boil pasta in generously salted water as directed. I always place my frozen peas in the colander, then when I drain the pasta, it thaws the peas instantly!
In a skillet, sauté the prosciutto (or pancetta) with a little olive oil until crispy, set aside.
Return cooked pasta to pot and all remaining ingredients except the prosciutto (or pancetta). Cook over low heat, stirring until butter is completely melted and pasta is coated. Serve immediately with the prosciutto sprinkled on top.