Equipment
Ingredients
Pasta and Aromatics
- 400 g spaghetti
- 4000 ml water
- 30 g kosher salt
- 15 ml olive oil
- 2 garlic, minced
Sauce Components
- 100 g prosciutto, torn into bite-sized pieces
- 200 ml heavy cream
- 150 g frozen peas
- 50 g parmesan cheese, freshly grated
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Bring the water to a rolling boil at 100°C/212°F in a large pot. Add the kosher salt. The water should taste quite salty.
Add the spaghetti to the boiling water. Stir immediately to prevent sticking. Cook for 1 minute less than the package instructions dictate for al dente.
While the pasta is boiling, heat the olive oil in a large skillet over medium heat. Add the torn prosciutto and cook until the fat renders and the edges become crispy.
Add the minced garlic to the skillet with the prosciutto. Stir constantly and cook just until fragrant, avoiding any browning on the garlic.
Pour the heavy cream into the skillet and add the frozen peas. Bring the mixture to a gentle simmer and let it bubble slightly to thicken the cream and warm the peas through.
Using a ladle or measuring cup, scoop out about 120ml of the starchy pasta cooking water and set it aside.
Using tongs, transfer the cooked spaghetti directly from the pot into the skillet. Add the freshly grated parmesan cheese and half of the reserved pasta water. Toss vigorously.
Divide the pasta evenly among four warm serving bowls. Top with a generous amount of freshly cracked black pepper.
Chef's Notes
- Always reserve more pasta water than you think you need. It is the culinary glue that binds the cream, cheese, and pasta starches into a cohesive, silky sauce.
- Tear the prosciutto by hand rather than chopping it with a knife. The rustic, irregular edges crisp up much better in the pan.
- Do not substitute milk for the heavy cream. The lower fat content in milk makes it highly prone to splitting or curdling when boiled or mixed with acidic ingredients and hot pasta.
- Take the skillet off the direct heat when adding the Parmesan. Extreme heat can cause the cheese to separate, leaving you with a grainy texture and pools of oil.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken significantly as it cools.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or water to reconstitute the sauce.
