By Giada De Laurentiis

Prep time: 5 min. / Cook time: 20 min. / Total time: 25 min.

Servings: 4 to 6

INGREDIENTS

• Kosher salt
• 1/2 cup high quality olive oil (plus more for serving, optional)
• 4 ounces thinly sliced prosciutto (cut across into 1/4-inch slices)
• 6 cloves garlic (smashed and peeled)
• 1 1/2 cups frozen peas (thawed)
• 3/4 teaspoon crushed red pepper flakes
• 1 pound fusilli pasta
• 2 cups freshly grated Parmigiano-Reggiano (plus more for serving)

DIRECTIONS

1. Bring a large pot of salted water to a boil.
2. Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. 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 turn off the heat.
3. Add the pasta to the boiling salted water and cook for about 9 minutes.
4. Return the skillet with the garlic oil to medium heat. 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 the sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce.
5. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.

Join us and become a member of Italian Sons and Daughters of America today.