CF 52/60 ‘My 3 ‘P’s Pasta’ (Prosciutto, Peas & Pasta)

2015-02-13
  • Servings : 1 to 2
  • Prep Time : 5m
  • Cook Time : 12m
  • Ready In : 17m

Ingredients

50g prosciutto

50g peas

50g spring onions

1 egg beaten

150g cream

2 to 3 tablespoons olive oil

Salt & white pepper

Pasta of your choice for serving

Shaved Parmesan (optional)

Serves 1 or 2

Method

In a pan on a medium to high heat add the oil and cook the spring onions for roughly 5 mins.  Add the Prosciutto (dice or slice it first) and stir, 30 seconds later add all of the remaining ingredients except the egg and pasta. Stir and cook for roughly 5 mins. Before it comes to boil lower the heat and stir in the egg and remove it from the heat so it doesn’t boil. Stir as it thickens and season with salt and pepper to taste if still required. Stir the pasta of your choice through the sauce or simply pour the sauce over the pasta and serve with Parmesan as desired.

Variations and My Story

I had some left-over spaghetti and 4 slices of prosciutto in the fridge and needed to make dinner in a hurry! It turned out really well. We both found it to be fast and yummy. I had mine with some crusty bread. Don’t over-cook the egg by leaving it on the cooker because it will scramble instead and won’t look good in the pasta. You may add cheese in the sauce itself or when serving but I had it without. The Prosciutto itself was quite salty, so don’t be rash with the salt too soon,  and try having a bite of the Prosciutto to know how salty is it before cooking or adding extra salt.

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