Straw and Hay Pasta with Peas and Prosciutto

This is really good with the Filet Mignon with Blackberry Sauce.

1 Tbls kosher salt
1 Tbls olive oil
1 Tbls unsalted butter
1/2 cup finely minced onion
4 oz thinly sliced Prosciutto, cut into strips
1 cup heavy cream
salt and black pepper
pinch of red pepper (optional)
1 cup shelled peas
6 oz egg fettuccine
6 oz spinach fettuccine
1/2 cup grated parmesan cheese

1. Fill a large pot with water and add the salt. Place the pot over hight heat and bring the water to a rapid boil.

2. Meanwhile, heat a large saute pan over medium heat. Add the olive oil and then the butter. When the butter has melted add the onion and saute, stirring continuously until it turns translucent but has not yet begun to brown (about 1 minute). Scatter in the prosciutto strips and cook 1 more minute, stirring continuously to keep the strips separate. Add the cream and simmer.

3. Continue simmering, stirring frequently with a wooden spoon until the sauce is just thick enough to lightly coat the back of the spoon (1-2 minutes). Taste the sauce and adjust the seasoning with a little salt and pepper if necessary. Add a pinch of red pepper flakes if desired. Stir in the peas, remove the pan from the heat, and set aside.

4. Add the fettuccine to the boiling water and cook until the pasta is al dente (tender but still slightly chewy). Return the sauce to medium heat. Drain the pasta and immediately add it to the sauce. Toss well to coat the pasta thoroughly.

5. Serve immediately, sprinkling each serving with parmesan cheese and a generous grinding of black pepper.