1. If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3-5 minutes; drain and set aside. 2. Trim the tough ends and wilted spots from the mushrooms. 3. Wipe them clean with a damp paper towel; slice them thin and set aside. 4. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. 5. Heat the olive oil in a large skillet over medium heat. 6. Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil. 7. Cook, stirring, until lightly browned, about 4 minutes. 8. Stir in the mushrooms, season them lightly with salt and pepper, , and cook, stirring, until they are lightly browned and wilted, about 7 minutes. 9. Pour in the tomatoes, season them lightly with salt and pepper, and bring the sauce to a boil. 10. Lower heat so the sauce is at a lively simmer and cook 5 minutes. 11. Stir in the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes. 12. While the sauce is simmering, stir the bucatini into the boiling water; return to a boil, stirring frequently. 13. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes. 14. Drain the pasta, return it to the pot, and pour in about 3/4 of the sauce. 15. Bring the sauce and pasta to a boil, tossing to coat the pasta with sauce. 16. Check the seasoning, adding salt and pepper if needed. 17. Remove the pot from the heat and stir in the grated cheese. 18. Transfer the pasta to a warm platter, top with the remaining sauce, and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
