Spaghetti With Creamy Pea Sauce - cooking recipe

Ingredients

1 1/2 ounces thinly-sliced prosciutto
1/2 lb spaghetti (or other pasta)
1 tablespoon butter
2 shallots, minced
10 ounces frozen peas (do not thaw)
1 cup whipping cream
1 pinch nutmeg (optional)
salt
fresh ground black pepper

Preparation

Preheat oven to 400\u00b0F Arrange prosciutto slices in a single layer on a baking sheet. Bake until crispy, 8-10 minutes.
Meanwhile, cook spaghetti in a pot of boiling salted water until al dente.
While the spaghetti cooks, melt butter in a skillet over low heat. Sweat shallots until translucent, about 2 minutes. Add peas and cook, stirring occasionally, until peas are soft and bright green, about 2 minutes. Transfer to blender or food processor. Add cream and process until smooth.
Pour puree into a sieve placed over the skillet. Press puree through with the back of a wooden spoon or a spatula (discard anything left in the sieve). Warm puree over low flame. Season well with salt, pepper and optional nutmeg.
Drain pasta and toss with sauce. Crumble prosciutto over the top and serve.