After Alfredo Leilo and later Mario Batali, who, in emulation, made pasta with butter and cheese what it is today. Here's my take from tonight:
12 oz uncooked spaghetti, boiled in salted water and a little olive oil till al dente
put 3/4 c finely chopped dark red ham and toast in a dry pan
add 6 Tbs Butter (3/4 stick)
add 4 Tbs fresh snap peas, hulled, with hulls finely diced, plus 1/2 small shallot
add 4 Tbs heavy cream
add 3/4+/- cup romano cheese (locatelli or pecorino)
grate 6+/- grates of fresh nutmeg
when it comes together, add the spaghetti a little at a time and coat fully
taste and correct with salt
splash of pasta water or milk will be needed to loosen this up otherwise it will be to tight.
grind some fresh peeper in a grinder and serve table side.
March 2011 TM