Penne alla papalina

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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Preparation

• 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.

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