Pasta and Peas Carbonara

We really like pasta and peas with prosciutto or imported ham in a cream sauce.  During lent this is a perfect dish less the meat. 

• 5 T olive oil  
• ½ lb prosciutto, cut into small pieces or 1 c ham, cubed
• 3 cloves garlic, minced
• ½ medium onion, chopped
• 1 c chicken stock  
• 1 lb pasta (fettuccini or tortellini are my preferences)
• 1 c heavy cream
• 1 c peas, thawed
• 1 c parmesan cheese
• pinch of parsley
• salt and pepper to taste

In a large skillet heat the olive oil over medium heat. Add onion and cook for two minutes.  Add garlic and cook for another two minutes.  Add prosciutto and cook for another two minutes.

Reduce heat to low and add the chicken stock and bring to a low boil - should be about seven minutes.

While mixture cooks, bring a pan of water to a boil and cook pasta until al dente’.   Drain, reserving two c of pasta water and set aside.

Add heavy cream to mixture in skillet, stirring constantly for three minutes (do not allow to boil).  Add ½ c of the parmesan cheese and stir for two minutes.  Add the other ½ c of parmesan cheese and stir for another two minutes.  Stir in parsley and peas and simmer for four minutes.

Remove the skillet from the heat and set aside to allow the sauce to thicken.  If sauce gets to thick, add some of the reserved pasta water until desired consistency.

Return the skillet to the stove over medium heat, stir in your pasta to heat and serve hot.