Aglio E Olio with Peas and Prosciutto

Ingredients

• Kosher salt

• 1/2 cup olive oil

• 4 to 6 ounces thinly sliced prosciutto 1/4-inch slices)

• 6 cloves garlic chopped

• 12 oz frozen peas (about 1 1/2 cups thawed)

• 3/4 teaspoon crushed red pepper flakes

• 1 pound Fusilli pasta

• 6 oz freshly grated Parmigiano-Reggianoup (plus more for serving)

Preparation

1. Bring a large pot of salted water to a boil.

2. Heat a large skillet over medium-high heat and add the oil. Tehn add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and remove from the heat.

3. Add the pasta to the boiling salted water and cook for 2 minutes less than package directions.

4. Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil.