30 minutes
A classic Italian pasta dish combining savory flavors of prosciutto, peas, and a creamy egg sauce with al dente penne.
tablespoons
Prosciutto, sliced and cut into 1-inch squares
0 oz
Penne Rigate Pasta, cooked until al dente
0 lb
Large Eggs, whisked
each
Parmigiano Reggiano Cheese, freshly grated
cups
Peas, fresh or frozen
cups
Black Pepper, coarsely ground
to taste
Salt, for pasta water
to taste
1. Prepare Pasta Water
Start by bringing a large pot of salted water to a rolling boil.
2. Cook Prosciutto
Pour 3 tablespoons of extra virgin olive oil into another large pot over medium heat. Add the 8 ounces of sliced prosciutto, cut into 1-inch squares. Cook until golden brown, about 5 minutes.
3. Cook Pasta
Add a pound of penne rigate to the boiling water. Cook until just al dente, then reserve ½ cup of the pasta water before draining.
4. Prepare Egg Mixture
In a medium bowl, break 4 large eggs and whisk them with the remaining 3 tablespoons of olive oil and ¼ cup of the reserved pasta water.
5. Combine Ingredients
Add the cooked pasta to the pot with the prosciutto and peas. Pour in the egg mixture along with a cup of freshly grated Parmigiano-Reggiano. Stir over low heat until the eggs thicken into a sauce. Add more reserved pasta water if necessary. Season with black pepper and more cheese if desired.
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