Faces of the Food Bank: Bailey
1. Put a tablespoon of salt into a large pot, then fill with water. Set over stove burner on medium heat and cover.
2. While the water warms, heat 2 Tbsp butter over medium-high heat in a deep skillet or Dutch oven (I use a ceramic-lined, cast-iron Dutch oven). Once melted, add prosciutto. Cook until crispy, about 3-4 minutes. Add Italian seasoning, then remove prosciutto with a slotted spoon and move it to an uncovered plate.
3. Turn heat down to medium. Add the remaining 5 Tbsp butter. Scrape up any crispies from the bottom of the skillet. Once butter is melted, add flour and whisk or stir immediately. You want the flour and butter to completely combine or else you will get lumps, and nobody wants those! As soon as flour and butter fully combine, slowly pour in a bit of warm milk. Stir into butter/flour mixture, watch it cook for a minute, then once it thickens up and gets more dough-like, add more milk and repeat. Keep doing this until you get what looks like a pasta sauce consistency, whatever that means to you. You don’t have to use all the milk or you may find you need more than listed. Add salt, more Italian seasoning and red pepper flakes to taste. Turn heat to lowest setting.
4. Meanwhile, your water should be boiling. Add dry noodles to water and boil for about 5 minutes, stirring occasionally. Once the noodles are just barely done, strain off the water. Add strained noodles and steamed peas to pasta sauce. Stir to coat noodles in sauce. Combined use of tongs and a large spoon works well.
5. Now add Parmesan, prosciutto, and lemon juice. Stir well and taste/adjust seasoning as needed. Turn off heat. Plate food and top your portion with a little more Parmesan and lemon juice, if desired. Enjoy!