Recipe courtesy of Molto Gusto, Ecco 2010
Kosher salt
6 tablespoons extra virgin olive oil
8 ounces sliced prosciutto, cut into 1-inch squares
One 10-ounce package (2 cups) frozen peas,thawed
1 pound penne rigate
4 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus extra for serving
Coarsely ground black pepper
Directions:
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Meanwhile, combine 3 tablespoons of the oil and the prosciutto in another large pot
and cook over medium-high heat, stirring occasionally, until the prosciutto has rendered
some of its fat and is golden brown, about 5 minutes. Remove from the heat and
stir in the peas. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving
about ½ cup of the pasta water.
Whisk the eggs together in a medium bowl to break them up, then whisk in the
remaining 3 tablespoons oil and ¼ cup of the reserved pasta water.
Add the pasta to the prosciutto and peas and stir and toss over medium heat to mix
well. Add the egg mixture, remove from the heat, and stir and toss vigorously to slightly
cook the eggs (add a splash or two more of the reserved pasta water if necessary to
loosen the sauce). Stir in the Parmigiano, season with pepper, and serve immediately, Serves 6.