Ingredients
- 400 g Mafaldine or other dried pasta, plus 1/4 cup (60 ml) reserved cooking liquid
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1/2 cup yellow onions, very finely chopped (about 2 small onions)
- 1 large clove garlic, minced
- 100 g prosciutto di Parma, chopped
- 1/3 cup dry white wine (80 ml)
- 1 cup or more cooking cream (15% fat) (240 ml)
- 3/4 cup frozen peas, thawed
- sea salt and freshly ground black pepper, to taste
- freshly grated parmesan cheese, garnish
Instructions
- Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
- Meanwhile, in a large skillet heat the olive oil and the butter over medium-high heat.
- Once the butter has melted, add the onions to the pan and sauté until translucent, about 3 minutes. Add the garlic and sauté for 30 seconds.
- Place the prosciutto in the pan and sauté for 2 minutes. Add the wine and cook for 2-3 minutes, until reduced by half. Add the cream, peas, salt and pepper to the pan and continue to cook until thoroughly heated, about 2-3 minutes.
- Drain the pasta and add to the sauce. Toss until evenly coated and add some of the reserved cooking liquid if necessary (do so by adding the water a little bit at a time until the sauce reaches the desired consistency).
- Top with parmesan, season with salt and pepper and serve immediately. Enjoy!