- ¼ cup olive oil
- 6 medium garlic cloves, minced
- 1 medium shallot, minced
- 1 teaspoon red pepper flakes
- 6 ounces thinly sliced prosciutto crudo, diced
- 2 cups fresh shelled peas or frozen peas (no need to thaw)
- ½ cup reduced-sodium, fat-free chicken broth
- 1 pound dry linguine or fettuccini, cooked and drained according to the package instructions
- 3 ounces finely grated Parmigiano-Reggiano
- ½ teaspoon freshly ground black pepper
- Heat a large skillet over medium heat, then swirl in the oil. Add the garlic and cook just until frizzling well at the edges, no more than 30 seconds.
- Toss in the shallot and red pepper flakes. Cook, stirring often, until softened and very aromatic, no more than 2 minutes.
- Add the prosciutto crudo pieces and continue cooking and stirring until they’re browned at the edges, about 2 minutes.
- Pour in the peas and continue cooking for 1 minute. Then add the broth and bring the sauce to a substantial simmer.
- Add the cooked pasta and toss well so that everything gets mixed up in the noodles.
- Sprinkle in the cheese and pepper. Toss just until the cheese melts and coats the noodles.