Penne alla papalina

Name: Penne alla papalina
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: En
Ingredients: Kosher salt; 6 Tablespoons extra virgin olive oil; 8 ounces prosciutto, cut into 1-inch squares; 10 ounces frozen green peas, thawed; 1 pound penne rigate; 4 large eggs; 1 cup freshly grated Parmigiano-Reggiano; Coarsely ground black pepper

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Main Dish

Very Easy

45 min

Ingredients

Kosher salt
6 Tablespoons extra virgin olive oil
8 ounces prosciutto, cut into 1-inch squares
10 ounces frozen green peas, thawed
1 pound penne rigate
4 large eggs
1 cup freshly grated Parmigiano-Reggiano
Coarsely ground black pepper

Preparation

Preparation25 min

Cook time20 min

Boil 6 quarts of water in a large pot. Add 3 Tablespoons of kosher salt. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
While the pasta cooks, cook the prosciutto in a large pan with 3 Tablespoons of olive oil, stirring occasionally, until the prosciutto is golden brown and has rendered some of it's fat, about 5 minutes.
Remove the pan from the heat and stir in the peas. In a medium bowl, whisk the eggs well, then beat in the remaining 3 Tablespoons of oil and 1/4 cup of the reserved pasta water.
Stir the pasta and the prosciutto and pea mixture together. Pour the egg mixture into the pasta and mix together well to cook the eggs with the heat from the cooked pasta.
Gradually add a bit more of the pasta water if needed. Stir in the Parmigiano, season with pepper to taste, and serve.