Pasta alla Papalina (Creamy Ham and Peas Pasta)

• 300 GR (10½ OZ) fettucine or tagliatelle
• 30 GR (1 OZ) butter
• 1 MED onion (diced)
• 300 GR (10½ OZ) prosciutto cotto or cooked ham (diced into ½” pieces)
• 150 GR (5 OZ) peas, fresh or frozen
• 250 ml (8 fl OZ) heavy cream
• 3 MED eggs
• 100 GR (3½ OZ) Parmesan cheese (grated)
• Freshly ground black pepper

1. Bring a large pot of water to a boil, salt it generously, and cook the pasta according to the instructions on the package. Reserve 250 ml (1 cup) pasta water before draining.
2. Meanwhile, melt the butter in a large pan and fry the onion for 1-2 minutes until it softens. Add the ham and cook for 3-4 minutes until it changes colour a bit.
3. Next, add the peas to the pan and cook for 3-4 minutes or until tender (might take longer if using fresh peas). In a separate bowl, whisk the eggs and grated Parmesan.
4. Pour the cream over the ham and peas mixture and continue to cook for 2-3 minutes until the sauce thickens. Stir in a bit of pasta water, then transfer the drained pasta to the pan. Toss it well to cover in sauce and turn off the heat.
5. Pour the egg and parmesan mixture over the pasta and toss immediately and thoroughly. Season with plenty of freshly ground black pepper and serve immediately, with extra grated Parmesan on top if you want.

Yields 8 servings.

Calories: 378 | Total Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Unsaturated Fat: 9g | Cholesterol: 165mg | Sodium: 1099mg | Carbohydrates: 16g | Fiber: 2g | Sugar: 3g | Protein: 24g

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