Go ahead and get a pot of water boiling for the pasta. In the same pan you crisped up the prosciutto in (*disclaimer: my pan turned out to be a little on the small side as you will notice in the pictures lol) add 1 Tbsp olive oil, chopped onion and garlic, salt and pepper. Sauté until softened. Add in the vegetable broth and allow to simmer for 4-5 mins.
To the pan, add in the light cream and allow it to simmer for approx 7-8 mins. Cook the pasta a little extra al dente. Once the pasta has reached this point strain the pasta, reserving some of the pasta water, and add it directly into the sauce. Allow to simmer until the pasta is cooked.
If the pasta has absorbed most of the sauce you can add a bit of pasta water to loosen it up.
At the very last minute stir in the frozen peas. They only need a minute or two to defrost and warm through. Once you’ve plated the pasta, sprinkle with the fabulous salty, crisp prosciutto!
*this is my original recipe*
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