Creamy Lemon Pasta with Ham & Peas

12 ounces spaghetti

Kosher salt

4 tablespoons unsalted butter

6 ounces thickly-sliced ham , diced (you could also use pancetta)

1 ½ cups heavy cream

2 lemons , 1 zested (a heaping tablespoon of zest), the other reserved for serving

1 cup Parmesan cheese , grated, plus more for serving

1 cup peas , fresh or frozen

Red Pepper Flakes

Instructions

1. Bring a large pot of water to boil. Season generously with salt and cook orecchiette according to package directions, until al denté. Drain pasta, reserving ½ cup of the pasta water.

2. While pasta cooks, place a large skillet over medium heat and add 3 tablespoons of the butter. Once butter has melted, add the ham and cook over medium-high heat for about 5-7 minutes, or until browned and slightly crisp. Remove ham with a slotted spoon and add to a plate or bowl.

3. To the same skillet, add the cream and bring to a simmer over medium heat. Simmer for about 5 minutes to thicken the cream, stirring occasionally, then reduce heat to medium-low. Add the remaining tablespoon of butter, the lemon zest, ¼ teaspoon salt, ¼ cup pasta water, and parmesan, stirring to combine. Stir in pasta, peas, and ham, tossing to coat. Gradually add a bit more pasta water if needed. Taste and add more salt if desired. To serve, top with red pepper flakes, more lemon zest, and more grated Parmesan.