Ingredients

1 lb taghliatelle

kosher salt

11/2 cups shelled fresh peas or frozen peas

1/2 unsalted butter

6oz prosciutto thinly sliced

16 sage leaves

2 oz. parmesan finely grated about 1 cup +more for serving

method

Cook pasta in a large boiling salted water , stairing occasionally and adding peas about 2minutes before pasta is done until al dente . Drain pasta and peas reserving 11/2 cups pasta cooking oil .

Meanwhile heat butter in a large oven or other heat pot over medium until frothy. Tear prosciutto slices into bite sized pieces and add to pot along with sage . Cook stirringly occasionally until piusiutto is golden brown and begin to crisp about 4 minutes

Remove from heat and let sit until until pasta is done.

Add pasta peas , parmesan, 1 cup reserved pasta. Add pasta peas and 1 cup reserved pasta cooking liquid and sit until pasta is done . Add pasta is done . add pasta and begining to chisp to return to medium heat . cook tossing to prosiutto cooking liquid if needed and saucy and season with more salt if needed . divide pasta emong bowls on top with with more parmeasan .

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