Wow. Just wow!

I was reading Cooking with Rosie when I came across a recipe that made me drool. It is a recipe for Capellini con Prosciutto e Mascarpone. I knew I had to make it for dinner this week. Well, I couldn't wait until later this week...I made it tonight. Oh. My. God. It was a bowl of perfection. Sean gave it a 4 out of 4 stars. Miss Agnes ate a HUGE bowl full.

The recipe includes on a few simple ingredients but the outcome is perfection. I added a couple of things to the recipe. I threw in about 1/2 clove minced garlic and a couple handfuls of fresh spring peas. YUM!!

Capellini con Prosciutto e Mascarpone
160 g capellini or angel hair pasta (about 4 bunches)
3.5 tbsp butter
1 small or medium onion, finely chopped
100 g prosciutto cotto or cooked ham, finely chopped
250 g (2 3/4 cup) mascarpone

salt to taste

1. Bring to boil a medium pot of salted water but don't add the capellini yet (they cook quickly).
2. In another medium saucepan, melt butter over medium-low heat and add the chopped prosciutto and onion. Let gently simmer for 10 minutes, stirring occasionally.

3. Place a medium heat-proof bowl over the cooking prosciutto-onion mixture and add the mascarpone. Using a spoon, gently stir the cheese until it is melted. (I put my bowl over a separate small pot of simmering water).

4. The mascarpone will take a few minutes to melt, but it will still be cool to touch. Don't be tempted to heat in the microwave because it will be heated through once the hot, drained pasta is added.
5. Once the mascarpone has melted, cook the capellini pasta for a few minutes and then drain well. I threw the peas in with the pasta.
Miss Agnes stirring the peas. She loves to help me cook!
6. Add the pasta and prosciutto-onion mixture to the mascarpone and stir until well blended.
7. SERVE IMMEDIATELY before it starts to cool down. Garnish with parmesan (if desired) and fresh chopped herbs.

Thanks Rosie!