• 1 tbsp - Extra Virgin Olive Oil
  • 1 clove - Garlic
  • 1/8 - Large White Onion
  • 50g - Prosciutto, cut into lardons
  • 25g - Pancetta, cut into lardons
  • 1/4 cup - Heavy Cream
  • 1/4 to 1/3 cup - Fresh Peas
  • To taste - Salt and pepper
  1. Bring pot of salted water to boil.
  2. Chop together finely a couple cloves of garlic and an 1/8 of a white onion.
  3. Cut prosciutto and pancetta into lardons.
  4. Heat a saute pan on medium/high heat with a tablespoon of extra virgin olive oil, add the prosciutto and pancetta and cook until almost crispy, add the garlic and onion and cook until translucent.
  5. Add a 1/4 cup of heavy cream, and a couple handfuls of peas.
  6. Add the pasta to the pan when it has finished cooking. Grate in some parmigiano reggiano and add some pasta water to help bind the sauce to the noodle.
  7. Season and enjoy!