1 lb. fusilli macaroni
8 thin slices Prosciutto, cut into thin strips
1 (8 oz.) can early peas, drained
1/2 c. freshly grated Parmesan cheese
9 tbsp. butter
Ground pepper to taste
1/4 c. heavy cream
Salt to taste

Cook fusilli in salted boiling water until done. Drain thoroughly and set aside.

In large pot over low heat, saute Prosciutto in 1 tablespoon butter until crisp. Add peas and saute for 2 more minutes, mixing well. Add remaining butter and while it is melting, add pasta and toss well.

Add cheese and pepper and continue to toss well so that butter is evenly distributed. Add cream, tossing until it warms. Taste for salt and add if you wish. Serve on warmed plates with a dash of pepper over each serving.