Creamy Prosciutto-Pea Penne Delight

1. Boil Water

Start by bringing a large pot of water to a boil. Add about 6 quarts of water and 3 tablespoons of kosher salt, and let it come to a rolling boil.

2. Cook Prosciutto

While waiting for the water, heat 3 tablespoons of extra virgin olive oil in another large pot over medium heat. Add the prosciutto pieces and cook for about 5 minutes until they turn a beautiful golden brown.

3. Add Peas

Once the prosciutto is ready, stir in the thawed peas and let them warm through.

4. Cook Pasta

Meanwhile, cook the penne rigate in the boiling water until just al dente, following the package instructions. Reserve about ½ cup of the pasta water before draining the pasta.

5. Prepare Egg Mixture

In a medium bowl, whisk together the eggs, the remaining 3 tablespoons of olive oil, and ¼ cup of the reserved pasta water until well combined.

6. Combine Pasta and Sauce

Drain the cooked pasta and add it to the pot with the prosciutto and peas. Stir and toss everything over medium heat until well combined. Remove the pot from the heat and immediately pour in the egg mixture. Stir vigorously to ensure the eggs cook gently with the residual heat from the pasta.

7. Add Cheese and Pepper

Finally, stir in the freshly grated Parmigiano-Reggiano and a generous amount of coarsely ground black pepper.