P-Penne Pasta
P-Peas-frozen, but still not too bad, like a 1/2 cup
P-Parsley-fresh from my garden-flat leaf! Big handful
P-Prosciutto-2-3 slices
P-Pecorino Romano Cheese1/4 to 1/2 cup
P-Pepper, black, freshly ground-to taste.
You will also need-Onions, garlic, olive oil, cream,
Start a pot of well salted water to boil. Cook your pasta to just before al dente. Reserve a large cup of pasta cooking water
In a saute pan, pour a couple glugs of olive oil, add one to two or three chopped cloves of garlic, 1/2 diced small onion and saute until soft and fragrant. Take a couple pieces of proscuitto, roll them up and then slice them so you have slivers.
Once the onions and garlic are soft and fragrant, add the prosciutto, let it get warm, don't let it burn, it can get a little crispy, add some cream to the pan, about 1/2 to 3/4's cup, can be heavy, can be half and half, or light cream, don't use milk, especially any of that low fat stuff. Lower the heat and let it all get warm. Stir occassionally.
Drain the pasta, reserving a large cup of the cooking water. Add the pasta, the frozen peas, to the cream mix, add some fresh ground pepper and the pecorino romano cheese. Stir well and let simmer for a minute or two. Taste the dish, you probably won't have to add any salt if you salted your water and you use the proscuitto, and pecorino cheese I do like to add lots of freshly ground pepper. If the dish looks dry, add a little of the pasta water to the saute pan. Toss the handful of parsely into the mix, give it a big stir and then serve in a nice bowl. This would be good with a good white wine, I did not have any wine, I just had a nice glass of ice tea....
The last P is for Perfection, this is a perfect Sunday night supper..
No comments:
Post a Comment