Pasta Panna Prosciutto Piselli

• Cube ham into small 1/4 inch pieces
• In a large pot, add 6 quarts of water, bring to boil - add salt to taste like the sea
• Lower temperature on the water to medium high, add penne pasta, return to boil, and cook according to package directions until al dente
• While pasta is cooking, melt butter in a large saucepan
• Saute ham in the saucepan to warm
• Add cream to saucepan, with a 1/4 cup reserved
• Whisk in 1 TBS flour into the 1/4 cup reserved cream, stir into ham and cream, until thickened
• While ham is sauting, place green peas into a strainer and run under warm water to thaw if frozen, drain peas well
• Add peas to ham and cream
• Drain pasta, reserving about 1/2 to 1 cup of pasta water
• Stir pasta into ham, sauce, and peas; add a little bit of pasta water at a time if sauce is too thick. Continue to add until consistency is right for you.
• Taste for salt, add more as needed
• Sprinkle with a dash of nutmeg
• Serve warm with grated parmesan cheese on the side