This is, definitively, the worst pasta shape.
in my dialect,” he begins, “and the shape doesn’t really matter because dry pasta all tastes the same. But some people don’t like farfalle because of the texture—it’s more al dente in the center.”
As it turns out, this prosciutto and cream combination is popular in Northern Italy, where you’ll often find it prepared with fresh peas, too. And it makes sense: A light and creamy sauce will cling to the tiny noodle nooks and edges. Once the peas taste cooked, I add cream and fresh ground pepper. I let those come together a bit, and the cream starts to take on a toasty color from the other ingredients. Already, it’s looking and smelling very tasty. Then I add the chopped prosciutto and things get even more exciting.
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