Pasta Prosciutto E Piselli (Creamy Pasta with Prosciutto Cotto and Peas)

seriouseats.com

Sarah Bohr

2 tablespoons ( 30 g) unsalted butter

1 small (6-ounce; 170 g) yellow onion, finely chopped

Kosher salt and freshly ground black pepper

8-ounce ( 225 g) piece of prosciutto cotto, cut into ¼-inch dice (see note)

2 teaspoons minced fresh rosemary leaves

2 teaspoons minced fresh thyme leaves

¼ cup (60ml) dry white wine

1 ½ cups ( 355 ml) heavy cream

¼ teaspoon freshly ground nutmeg

1 ½ cups (8 ounces; 225 g) frozen peas, thawed (see note)

12 ounces ( 340 g) dried penne rigate

2 ounces ( 55 g) finely grated Parmigiano-Reggiano

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