Dominic'S Farfalle Alla Karman

• 12 ounces farfalle pasta (bow tie)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 (3 ounce) package prosciutto, slices cut cross-wise into 1-inch wide strips
• 1 large tomatoes, peeled, seeded and chopped
• 1 cup sliced wild mushroom, stems removed
• 2/3 cup dry white wine
• 1/2 cup heavy whipping cream
• 2 tablespoons butter
• 1 cup frozen peas
• salt and pepper, to taste
• 1/2 cup freshly shredded parmesan cheese, plus extra for garnish
• 2 tablespoons finely chopped fresh Italian parsley

1. In a large pot of salted boiling water, cook pasta according to package directions; drain well, reserving about 1 cup of the pasta water.
2. While pasta is cooking, heat olive oil over medium-high heat in a large skillet. Add onions and cook, stirring frequently, until onion is golden brown, about 3 minutes. Stir in garlic and continue to cook for 1 minute. Add prosciutto, tomato, mushrooms and peas, and cook another 3 minutes; season with salt and pepper.
3. Add wine and cook until wine reduces slightly, about 2 minutes. Add cream and butter; cook for 2 minutes. Stir in Parmesan and parsley.
4. Taste sauce and adjust seasonings if necessary. As needed, add reserved water from the pasta, a few tablespoons at a time, until sauce reaches desired consistency. Serve immediately, garnished with more freshly shredded Parmesan.

pasta, olive oil, onion, garlic, tomatoes, wild mushroom, dry white wine, heavy whipping cream, butter, frozen peas, salt, freshly shredded parmesan cheese, fresh italian parsley

Taken from www.food.com/recipe/dominics-farfalle-alla-karman-318718 (may not work)