Penne alla Papalina

3 tablespoons kosher salt

6 tablespoons extra-virgin olive oil, divided

8 ounces sliced prosciutto, cut into 1-inch squares

10 ounces frozen peas, thawed

1 pound penne rigate

4 large eggs

1 cup grated parmesan cheese, plus extra for serving

Coarsely ground black pepper, to taste

In a large pot over high, bring 6 quarts of water to a boil. Add the salt.

In another large pot over medium-high, heat 3 tablespoons of the oil. Add the prosciutto and cook until the prosciutto is golden brown, about 5 minutes. Remove from the heat and stir in the peas.

Cook the pasta in the boiling water until al dente, about 11 minutes. Drain, reserving 1/2 cup of the pasta cooking water.

In a medium bowl, whisk the eggs together, then whisk in the remaining 3 tablespoons of oil and 1/4 cup of the reserved pasta water.

Return the pot of prosciutto to medium heat. Add the pasta and toss to mix. Add the egg mixture, remove from the heat, and toss vigorously to cook the eggs. Stir in the remaining pasta water as needed to loosen the sauce. Stir in the cheese and season with the pepper.

Serves six.

@Recipe nutrition:Nutrition values per serving: 642 calories, 27 g fat (7 g saturated), 65 g carbohydrates, 4 g fiber, 35 g protein, 163 mg cholesterol, 1,817 mg sodium.

"Molto Gusto" by Mario Batali (2010 Ecco)