Creamy Prosciutto and Pea Pasta with Mushrooms

Cook rigatoni according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

While the pasta cooks, melt butter in a large pan or pot over medium heat. Add the minced garlic and sizzle until fragrant, about 30 seconds.

Add the sliced mushrooms and cook until they have released their moisture and started to brown.

Stir in the chopped parsley, followed by the frozen peas.

Pour in the dry white wine, bring to a simmer, and let it cook for about a minute to reduce slightly.

Reduce the heat and pour in the heavy cream, stirring to combine.

Add the torn prosciutto to the sauce and stir.

Add the drained, cooked pasta to the pan with the sauce. Add about 1/2 cup of the reserved pasta water.

Toss everything together until the pasta is well-coated in the creamy sauce. Season with salt and pepper to taste.

Serve immediately, garnished with freshly grated Parmigiano-Reggiano cheese and more fresh parsley.