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Pasta with Three Cheeses, Prosciutto and Peas

Author: Roz

Ingredients

  • 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.