pasta with peppery blue cheese sauce, crispy Prosciutto, and peas

- entreés -

This was one of the first things that I learned to cook that I had made the recipe for. Over the years, it has turned out a little differently every time due to me not writing down the recipe. So, I figured it was about time I narrowed it down into a recipe, 6-8 years later. 

INGREDIENTS

6 oz prosciutto
5 tablespoons of butter, divided
4 tablespoons of flour
2 cups of skim or whole milk + more as needed
1/4 cup grated parmesan
1 1/4 cup crumbled blue cheee
1 tsp fresh cracked pepper
​1 tablespoon salt
1 tsp garlic powder
1/2 tsp onion powder
1 cup frozen peas
20-26 oz pasta, cooked in salted water according to package instructions
2 tsp red pepper flakes, plus more for serving
​1/4 cup of basil, thinly sliced
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DIRECTIONS

1. cut 1 tablespoon of the butter into 4 even sections. add 1 section to a deep saute pan on medium heat. working in batches, fry the prosciutto, flipping as needed, like bacon until evenly brown and crisp. between each batch, add another section of the butter. set aside on a paper towel-lined plate. 
2. in the same deep saute pan, melt the remaining butter. add the flour and whisk, scraping up the prosciutto fond on the bottom of the pan. this will flavor your sauce. whisk continuously for approximately 2 minutes or until it is bubbly and foamy. 
3. add 2 cups of milk and continue whisking to incorporate it. add the salt, pepper, garlic powder, onion powder, and pepper flakes. whisk until it is slightly thicken then turn the heat off. 
4. add the cheeses and combine. if needed, add up to another cup of milk to thin the sauce out. 
5. once the cheese is pretty much all melted and combined, turn the heat back on to low and add the peas. cook for 3 minutes, then add the pasta. toss the pasta in the sauce. place into bowls then top with the prosciutto, crumbled, basil, and pepper flakes.