Ingredients
Units
Scale
- 4 Tbsp. High Quality Butter (I use European butter)
- 1–1/2 cups Heavy Cream
- 1 Tbsp. Sea Salt
- 1/2 pound Farfalle or Fettuccine pasta
- 2 egg yolks (I use jumbo size)
- 1/2 cup freshly grated Parmigiano Regiano cheese
- 1/4 cup freshly grated Asiago cheese
- 1/4 cup freshly grated Fontina cheese
- 1/8 lb. Prosciutto, diced
- 1 cup Green Peas (frozen or fresh, but not canned)
- 1/2 tsp. Black Pepper
Instructions
- Fill a large pot with water and bring to a boil. I add about a teaspoon of salt, but that is up to you.
- Cook pasta for the length of time necessary for ‘al dente’ (about 7 – 10 minutes depending on the pasta shape).
- Saute’ the butter in a large saucepan.
- Add the cream.
- Drain the pasta when it is finished cooking.
- Pour the butter-cream sauce into the pasta.
- Add the egg yolks, three (3) cheeses, and the pepper.
- Add the diced prosciutto and peas.
- Stir really well, so that all of the pasta is coated with the sauce, yolks, and the rest of the ingredients.
- Cook for another minute or two so that the yolks are cooked.
- Taste and add any salt and pepper that you desire for your preference level.
- Serve immediately with additional grated cheese to pass around.
