In a flat pan over medium heat, add butter and 2 1/2 cups of the cream. When the butter has melted and the liquid starts to make small bubbles, simmer for 1 more minute.
Add the peas and prosciutto and cook for thirty seconds.
Add cooked pasta (of your choice) to the sauce and toss over low heat; simmer 2 minutes.
Add the cheese, the remaining 1/2 cup of cream, 4 to 6 twists of freshly milled pepper, and a quick grating of nutmeg. Toss the mixture will ensuring each strand of past is coated. Serve immediately.
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 349 (86%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 23g||115 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 129.4mg||40 %|
|Sodium 563mg||19 %|
|Potassium 152.3mg||4 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 4g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 406
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