Creamy shells with prosciutto, peas and Gorgonzola

Roughly chop about 4 ounces of prosciutto and melt butter in a skillet.

Add the shells to salted boiling water; the sauce cooks in the time the pasta takes.

Add the prosciutto to the butter and let it cook down, not crisp; add a couple of crushed garlic cloves.

Let it render for about a minute, breaking up the prosciutto.

Add heavy cream, a pinch of nutmeg and black pepper; lower the heat a touch and cook gently while the pasta finishes.

With about one minute left on the pasta, add the frozen peas to the boiling water for the last minute, then drain, reserving a little water.

Add the drained pasta and peas to the thickened sauce, raise the heat a little, add a smidgen of reserved cooking water and cook together about a minute.

Add more black pepper, Parmigiano and crumbled gorgonzola; no extra salt. Cook about another minute until thick.

Remove the pieces of garlic and serve; parsley is optional.