Photo: Jennifer Causey
Serves 4 (serving size: about 1 1/4 cups)

Cream cheese makes this sauce impossibly creamy, coating the noodles with all kinds of silky goodness. The microwave technique we use for the prosciutto crisps it beautifully in less than 2 minutes, with less cleanup than stovetop or oven methods. If you’d rather skip that step, you could tear it into pieces or strips and toss with the pasta. A shower of shaved Parmesan echoes the salty notes of the prosciutto and makes a big impact with every bite; for the biggest flavor boost, go with Parmigiano-Reggiano.

How to Make It

Step 1

Place prosciutto in a single layer on a plate lined with paper towels. Cover with another layer of paper towels. Microwave at HIGH until crisp, about 1 1/2 minutes. Let stand 2 minutes; crumble into large pieces.

Step 2

Bring milk, stock, and flour to a boil in a large skillet over medium-high. Cook, stirring often, until thickened, about 3 minutes. Stir in pepper, rind, salt, and cream cheese. Reduce heat to low; keep warm.

Step 3

Bring 2 quarts water to a boil in a Dutch oven. Add pasta and carrots; cook 4 minutes. Add peas; cook until pasta is tender, about 3 minutes. Drain pasta mixture; add to sauce in skillet, and toss to coat. Sprinkle with prosciutto, Parmesan, and parsley.

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