Pasta con Prosciutto e Piselli

We didn't photograph tonight's dinner for a number of reasons. Mainly because the kitchen is a mess. But, I want to share this recipe with the promise that we'll photograph it next time we make it.

I learned in Italy to not over sauce the pasta. It's best when lightly sauced so that the pasta and the sauce combine to make a perfect combination.  After years and years of over saucing pasta, I've learned how wonderful it is with less sauce.

The other thing I learned is why it's so important to cook pasta al dente. Al dente pasta continues to cook after it's out of the water. When you add the sauce, the pasta absorbs the flavor making it all the more delectable. Why did it take me over 50 years to learn this?

I've had this dish several times in Italy. I loved it and wanted to try to make it but thought it must require special skills to make something so wonderful. Boy was I wrong.  I had no idea how easy it is!

I first made this to use up an Easter ham. Then I found myself buying a ham just to have the leftovers to make this. Now I just buy a slice of ham. It's delicious and very quick. You can have the sauce ready in the time it takes to cook the pasta.

Ingredients:

1 lb. pasta. I prefer fettuccine. Barilla fettuccine rigate is my favorite. It has little ridges on the pasta to help hold the sauce.
3 T. butter
1 small onion, diced
1-2 cloves of garlic, minced
1/2 - 3/4 c. frozen or shelled peas
8 oz. ham cut into thin strips.
1 1/2  c. heavy cream
1/2 c. grated Parmesan
Salt and Pepper to taste.

Put water for pasta in a large sauce pan. Salt it, but don't put any oil in. It prevents the sauce from sticking to the pasta. Once the water comes to a boil, add the pasta. Cook for about 8 minutes. Or until the pasta is al dente. Drain.

In the mean time,

Melt 1 T.  butter in a frying pan or saucier.
Add onion and garlic and cook until the onion is translucent - about 4 minutes.
Add peas and one tablespoon of water. Cook for about 3 minutes.
Add ham and  cook for another 3 minutes or until ham is heated through.
Add cream and bring to a low simmer for about 5 minutes. It will reduce.
At this point I usually add some pepper. I've never put salt in, but you can if you want. I find the ham adds plenty salt.
Stir in remaining butter until it melts and add grated Parmesan.
Stir until Parmesan melts - about 15 seconds.

Pour over pasta and toss.

The if you time it right, the pasta and sauce will be done at the same time.

You can put a little Italian parsley on the top if you are into presentation. I don't bother. It's usually gone before I even think about it. Try it. You can thank me later.