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Ingredients

Prep Notes (one per line) Instructions

Fill a large pot of water, add 1 tbl salt and bring to a boil.

Meanwhile, melt 2 tbl of the butter in a large saute pan over medium heat, while gazing at the pan with pure, unreasonable devotion. Add the proscuitto and cook for 5 minutes, separating the slices with tongs, until crisp, while acting like this outcome was inevitable. Remove to a plate and set aside. Add the remaining tablespoon of butter and add the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 tsp salt and 1/2 tsp pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.

When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil and prosciutto and toss well. If the pasta seems dry, add some more of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.