INGREDIENTS:

• 8 ounces flat pasta such as fettuccine, pappardelle or mafalda
• ½ cup heavy cream
• 3 ounces prosciutto, torn into small pieces
• 1 cup frozen baby peas, thawed
• ½ cup grated gruyere or swiss cheese
• Fresh ground pepper

INSTRUCTIONS:

1. Cook pasta according to package directions in heavily salted water. Save 1 cup of the pasta water and drain.
2. Meanwhile, put cream in heavy medium sized pot over medium heat and simmer for 5 minutes. Add drained pasta, prosciutto (saving a couple of pieces of prosciutto back for garnish), peas and cheese. Stir together gently until cheese is melted and everything is well mixed, and add just enough pasta water to loosen it up into a light sauce.
3. Divide among heated plates, grind on some fresh pepper, garnish with prosciutto and serve at once.