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Ingredients
- 1 cup tubetti
- 1 cup peas
- 14 cup heavy cream
- 1 egg
- 2 tablespoons grated parmesan cheese
- 14 cup slivered prosciutto
Method
- Cook tubettini in plenty of boiling salted water for 5 minutes.
- Stir in peas.
- Cook until pasta is al dente, about 5 minutes longer.
- Drain.
- Beat cream, egg, and cheese together in serving bowl; add the hot pasta and the prosciutto; toss until blended.
- Serve.