Pasta with Prosciutto and Peas

Ingredients

• 3 ounces unsalted butter
• 1 ounce extra virgin olive oil
• 6 tablespoons minced shallots
• 3 tablespoons finely chopped garlic
• 1 1/2 quarts heavy cream
• 4 teaspoons finely chopped fresh thyme
• 1 bay leaf
• 4 teaspoons white truffle oil
• 1 teaspoon fresh lemon juice
• Salt, to taste
• 1/2 teaspoon ground black pepper
• 1 1/2 lbs (6 cups) Strozzapretti pasta*
• 1 1/2 cups english peas, (fresh, blanched or frozen, thawed)
• 6 ounces Parmigiano-Reggiano
• 6 ounces thinly sliced Prosciutto di Parma, cut in 1-inch wide strips

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