|I have added the peas to the browned prosciutto|
|Egg, olive oil and pasta water mixture|
|A perfectly delicious dinner in 20 minutes.|
6 tablespoons olive oil
8 oz sliced prosciutto, in one-inch squares
2 cups frozen baby green peas (I only used 1 cup because my husband dislikes peas)
1 pound rigatoni
4 large eggs
1 cup freshly grated Parmigiano-Reggiano cheese
Coarsely ground pepper
Bring a large pot of water to a boil and add a pinch of salt.
Meanwhile, in a large, heavy pot over medium-high heat, heat three tablespoons of the oil and cook prosciutto in oil until it turns golden brown, about five minutes. Remove from heat and stir in peas.
Drop pasta in boiling water and cook just until tender, or al dente. Drain, reserving about a half-cup of the pasta water. I usually just dip my silicon measuring cup in the water and set it aside.
In a medium bowl, whisk together the eggs, then whisk in the remaining three tablespoons of oil and 1/4 cup of the pasta water.
Add drained pasta to the prosciutto/pea mixture and stir and toss over medium heat to mix well. Add egg mixture, remove from heat, and stir and toss vigorously to cook the eggs slightly.
You may add some of the remaining pasta water to loosen the sauce. Stir in the cheese, season with pepper and serve at once with additional grated cheese on the side. Enjoy the deliciousness!