Post written by 
photo courtesy of anthony bourdain; food porn 2 slideshow
1 lb cooked pasta, dakota growers
1 tbsp olive oil
red onion, julienne
prosciutto, 1/3 cup, julienne
optional: 1 roasted chicken breast, leftover from last nights dinner, 1 inch dice
1/2 cup peas, frozen or fresh
heavy cream, 42% butterfat cedar summit
parmesan cheese, freshly grated, saravecchio(antigo, WI)
1 egg yolk
heat ten inch skillet until smoking
saute red onion in olive oil, untill wilted and slightly caramelized
add prosciutto and chicken saute longer
add peas
add cream and reduce slightly
add parmesan and turn off heat [gas stovetop, turn off flame/ electric stovetop remove from burner]
when parmesan is melted and blended
add egg yolk and stir to thicken
add pasta
on 
on 
on
I like using the cooked chicken idea. That makes it pretty simple. we’ll have to give it a try.
I wish I knew where our friend Renee is now. I’ve given that recipe to countless people and it always turns out to be the best Irish Soda Bread–even better that the bread we got in Ireland
That’s all I have to say. Nest week I’ll try prociotto and peas
Andy the penne with peas, prosciutto and chicken was really good….Jakob gave to TWO thumbs up except for the peas….
nice pic.