We’ve played around with a lot of dry-cured European hams, and this recipe has become one of those go-to lunches at our house. It’s pretty much of a classic anyway. The one trick? Make sure the pasta is slightly underdone when first cooked-it will cook a little more in the sauce.
- ¼ cup olive oil
- 6 medium garlic cloves, minced
- 1 medium shallot, minced
- 1 teaspoon red pepper flakes
- 6 ounces thinly sliced prosciutto crudo, diced
- 2 cups fresh shelled peas or frozen peas (no need to thaw)
- ½ cup reduced-sodium, fat-free chicken broth
- 1 pound dry linguine or fettuccini, cooked and drained according to the package instructions
- 3 ounces finely grated Parmigiano-Reggiano (see Notes)
- ½ teaspoon freshly ground black pepper
1. Heat a large skillet over medium heat, then swirl in the oil. Add the garlic and cook just until frizzling well at the edges, no more than 30 seconds.
2. Toss in the shallot and red pepper flakes. Cook, stirring often, until softened and very aromatic, no more than 2 minutes.
3. Add the prosciutto crudo pieces and continue cooking and stirring until they’re browned at the edges, about 2 minutes.
4. Pour in the peas and continue cooking for 1 minute. Then add the broth and bring the sauce to a substantial simmer.
5. Add the cooked pasta and toss well so that everything gets mixed up in the noodles.
6. Sprinkle in the cheese and pepper. Toss just until the cheese melts and coats the noodles.