Capelli d’Angelo alla Nanni

Chef Jasper Mirabile, Jr. serves this angel hair pasta at Jasper’s in Kansas City, MO. A touch of cream adds body to the sauce and crisp prosciutto, mushrooms, and peas stud the pasta.

6 lb. Barilla angel hair pasta
1 cup butter
3 lb. prosciutto, diced
96 fresh mushrooms, thinly sliced
4 1/2 qt. marinara sauce
6 cups heavy cream
1 Tbsp red pepper flakes
2 1/4 lb. grated Romano cheesse
3/4 cup green peas, blanched

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order: Melt 2 tsp butter in a saute pan. Add 2 oz. prosciutto and let it crisp, then add 4 sliced mushrooms. Saute for 2 minutes.

Stir in 6 oz. marinara and 2 oz. cream, plus 1/8 tsp pepper flakes and 1 1/2 oz. Romano.

Meanwhile, reheat about 2 cups pasta in simmering water. Drain and add it to the sauce. Toss to coat the pasta.

Plate the pasta and garnish with about 1 Tbsp. peas.