Today we are heading to Italy with the owner of Kavanaugh Culinary, Tom Kavanaugh.
5 T. extra virgin olive oil---$.85
5 ounces prosciutto, cut into 1 inch squares---$3.80
1 ½ cups frozen peas, thawed----$1.10
1 pound Rigatoni---$1.35
3 large eggs---$.50
1 T. fresh chopped sage----$1.00
½ cup fresh grated Parmigiano-Reggiano----$1.95
and some extra for serving $1.00
Coarse ground fresh black pepper
Bring 5 quarts of water to a boil in a large pot and add 3 Tablespoons of Koser salt.
In a large saute pan, combine 2 tablespoons of olive oil and the prosciutto. Cook over medium heat, stirring, until the prosciutto has rendered its fat and is golden brown. Remove from heat and stir in the peas.
Cook the pasta in the boiling water and cook until just al dente. Drain and reserve ½ cup of the pasta water.
Whisk the eggs together in a medium bowl to break them up, then whisk in the remaining 3 tablespoons of olive oil and ¼ cup of the reserved pasta water.
Add the pasta to the prosciutto and peas and stir to toss over medium heat to mix well. Add the egg mixture and sage and remove from the heat, stir vigorously to slightly cook the eggs (adding more reserved pasta water as needed). Stir in the Parmigiano, season with pepper and serve immediately with additional grated cheese.