Bucatini with Prosciutto and Peas

Bucatini with Prosciutto and Peas

Best way ever to get your "peas". A variation on a recipe I found in Bon Appetit

Mar 29, 2020 - Serves 4

INGREDIENTS

  • 1 pound bucatini (thick spaghetti).
  • 6 ounzes prosciutto.
  • 1 cup peas..frozen OK.
  • 1/4 cup butter (half a stick).
  • 16 sage leaves (ground OK)
  • 1 cup Parmesan Cheese.
  • chopped parsely to garnish.

METHOD

Cook pasta according to directions...2 minutes from finishing, add the peas. Drain the pasta and peas reserving at least 1 cup of the liquid.

Meanwhile, heat butter in a heavy pot over medium heat until it just starts to bubble.

Tear the prosciutto into bite size pieces and add to the pot along with the sage.

Continue to cook and toss the prosciutto until it gets slightly brown ...about 4 minutes. Remove pot from heat.

Add the pasta and peas, cheese and about 1 cup of the cooking liquid and return to medium heat. Toss with a wooden spoon for about 30 seconds. OK to add more liquid to get a nice, rich coating.

Divide the pasta into 4 bowls and garnish with fresh parsely and a bit more cheese.

CHEF's NOTES:

  • In addition to finishing the dish with a bit of parsely, you can also add a bit more parmesan to the top just prior to serving.
 
|top|