recipes

prosciutto and pea pasta

• 400g spaghetti
• 3 egg yolks
• ½ cup (125ml) pouring (single) cream
• 1 cup (80g) parmesan, finely grated
• 2 cups (240g) frozen peas, blanched
• 6 slices prosciutto, roughly torn
• sea salt and cracked black pepper
• shaved parmesan, to serve

Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain well and return to the pan. Add the egg yolks, cream and parmesan and toss for 2 minutes or until the pasta is coated and sauce is thickened. Add the peas, prosciutto, salt and pepper and toss well. To serve, top with the shaved parmesan. Serves 4.