Gorganzola Carbonara Recipe

• 3 T butter, divided 2 T and 1 T
• 4 oz prosciutto, cut into little rectangles about 1/4 inch by 1/2 inch. I had the deli clerk slice mine a little thicker than you typically find it so that it would hold up the being cooked, but thinner is also fine.
• 1 large onion, chopped
• 1 T minced garlic
• 1 1/2 c heavy cream (I know, I know, but it's so good!)
• 4 oz good Gorganzola
• 2 c defrosted frozen peas
• 1/2 c Parmesan
• 1/4 c julienned basil leaves
• Pasta like tagliatelle or fettuccine. I made my own so I'm not sure how much I used, but this makes quite a bit of sauce. It will be up to you if you want it really saucy or a little saucy. Either way, reserve some of the cooking water.

Directions