1 box Barilla Gemelli 1/4 cup Unsalted Butter 4 ounces Prosciutto Cut Into Strips 1 Small Roasted Red Pepper Peeled Seeded Chopped 2 cups Heavy Cream 3/4 cup Frozen Pea Thawed 1 cup Parmigiano Reggiano Cheese Freshly Grated
Bring a large pot of water to a boil. melt butter in a medium saucepan over low heat. Continue heating until light golden brown in color, being very careful not to burn. Render prosciutto until crispy, set aside.
Add red pepper cook 1 additional minute, stirring frequently. Stir in cream and peas. Bring mixture to a boil over medium heat. Reduce sauce by 2/3, stirring frequently.
Cook Gemelli according to package directions drain and return to pot. Toss pasta with sauce until the pasta is coated. Season to taste with salt and pepper. Gently toss with cheese.