Ingredients

  • Salt
  • 1 pound spaghetti
  • 1 10-ounce package frozen peas
  • 4 tablespoons butter
  • ½ pound thinly sliced prosciutto di Parma, rolled up and cut in 1/4-inch-wide strips
  • cup heavy cream
  • Freshly ground black pepper
  • ½ to ¾ cup grated Parmesan cheese; more as needed
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      893 calories; 37 grams fat; 21 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 96 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 41 grams protein; 136 milligrams cholesterol; 1871 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside.
  2. Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.

20 minutes

Dining and Cooking