Mezzi Maniche with Prosciutto & Peas in Cream Sauce

Cook Time 30 Minutes Serves 4
Mezzi Maniche with Prosciutto & Peas in Cream Sauce
1/4 Lb Prosciutto Finely Sliced
2 Cloves Garlic (Chopped)
1/2 Medium Onion (Chopped)
17.6 oz. Mezzi Maniche
1 Cup Heavy Cream
1 Jar Imported Peas
1 Cup Grated Parmesan
8.8 oz Chicken Broth
3 Tablespoons Extra Virgin Olive Oil
Pinch Nutmeg
Pinch Parsley
1.) Chop 2 Cloves Garlic and 1/2 of a Medium Onion. Stack your Prosciutto one on top of the other, and roll like a hot dog, and slice thin.
2.) In a large non-stick skillet heat 3 Tablespoons of Extra Virgin Olive Oil on medium heat. Add your Chopped Onion and saute' for 2 minutes.
3.)Add your 2 Cloves of Chopped Garlic and saut* for another 2 minutes.
4.) Add your Finely Sliced Prosciutto to the mixture and saute' for yet another 2 minutes.
5.) Reduce you your heat to low and add the 8.8 oz carton of Chicken Broth, let it come to a mild boil for about 6 to 7 minutes, reducing the liquid by 1/2
6.) Start Pasta water, when at a rolling boil, add salt, then pasta, stirring occasionally, and cook till al dente'
7.) Now it is time to add 1 Cup Heavy Cream, stirring continuously for about 3 minutes.
(Do not let your mixture boil, since you added the cream)
8.) Add 1/2 Cup Grated Parmesan, stirring for 2 minutes, then add the other 1/2 Cup Grated Parmesan, and keep stirring another 2 minutes.
9.) Add a Pinch of Nutmeg, and 2 Tablespoons of Dried Parsley and the Jar of Peas
(add more or less peas for your taste), simmer for 4-6 minutes.
10.) Remove your skillet from the heat source and let your Cream Sauce rest
(Sauce will thicken, if it gets too thick, add a ladle or two of your boiling pasta water to the mixture)
11.) When your pasta is almost done perfectly, turn your Cream Sauce back on low heat (Just to warm up again)
12.) Strain your pasta, and spoon over the Cream Sauce