Sunday dinner: Lemon-Pepper Pappardelle with Prosciutto & Peas. Many asked for the recipe – so here it is.
First, you can make this with any pasta but I do believe the lemon-pepper pappardelle greatly contributed to the flavor and texture of the dish. I purchased it at Trader Joe’s.
– 1 (8oz.) package Trader Joe’s lemon-pepper pappardelle
– 2 1/4 inch thick slices prosciutto, diced (note that this is a change from the way prosciutto is usually served sliced paper thin)
– 1 cup frozen peas, thawed
– 1/4 cup grated paremsan cheese
– 3/4 cup heavy whipping cream
– 1/4 lb. (one stick) unsalted butter
– 2 large eggs, yolk only
– pinch of nutmeg
– 1/2 teaspoon freshly ground pepper
– 1 tablespoon of salt (for the water you cook that pasta in) and then salt to taste
– Bring two quarts of salted water to boil in a covered large soup pot.
– Remove the lid and cook the pasta, uncovered, according to package directions (7-9 minutes).
– While the pasta is cooking…
– On a low flame, melt the butter in a large non-stick skillet.
– Add the heavy whipping cream and begin to whisk constantly
– When the edges start to bubble, add the egg yolks one at a time whisking constantly – this is really important becasue you don’t want the yolks to “scramble”
– After the two egg yolks are comepletly mixed with the cream and butter, add the parmesan cheese. Keep whisking to melt the cheese and mix completely.
– Whisk in the nutmeg and ground pepper.
– Add the peas, continue to shisk gently.
– Add the prosciutto, whisk gently.
– Stop whisking, drain the pasta, but keep your eye on the sauce, it shoudl be lightly bubbling aroudn the edges – but it can easily bubble over and burn if you leave it unattended.
– Once the pasta is drained, add to the sauce, salt to taste and using tongs, stir to completely cover all of the pasta with the sauce.
– Serve immediately with additional grated parmesan on the side.