PASTA WITH PEAS AND PROSCIUTTO

1 cup thinly sliced, shredded prosciutto (about 4-5 ounces)
2 tablespoons plus 1/2 cup butter, divided use
1 cup tiny peas, thawed if frozen
1/2 cup heavy cream
1 pound fettuccine or linguini pasta, cooked according to package directions
1 cup grated Parmesan cheese
1/2 cup minced fresh parsley
Salt and white pepper (to taste)
Fresh ground nutmeg (to taste)

In a large skillet over medium heat, saute the prosciutto in 2 tablespoons of the butter until the fat in the prosciutto is translucent.

Add the peas and continue cooking until the peas are just tender, about 3 minutes. Remove from the heat and set aside.

In a small saucepan over very low heat, melt the remaining 1/2 cup butter with the cream. Do not allow the mixture to boil.

Remove the pasta from the cooking water with a pasta rake; drain and transfer the pasta to a large bowl. (The pasta will retain more moisture than it would have if drained in a colander.)

Add the cream mixture to the pasta and toss. Add the Parmesan cheese and mix well. Quickly stir in the parsley, salt, pepper, nutmeg and the prosciutto mixture. Serve immediately.

Makes about 8 cups, or 4-6 main dish servings
Adapted from source: Breaking Bread the Rossi family cookbook (self-published)