Il Cortile Recipe

Boil pasta

Bring a large pot of salted water to a rolling boil. Add capellini and cook until al dente, 2–3 minutes (follow package for exact time). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

While pasta cooks, have all other ingredients measured and ready (mise en place).

Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. When butter melts and begins to foam, add the finely diced onion and a pinch of salt. Sauté until translucent, about 4 minutes.

Add the chopped prosciutto to the skillet and cook 1–2 minutes to render some fat and crisp edges.

Increase heat to medium-high and add the ground veal, breaking it up with a spoon. Cook until browned through and no longer pink, about 6–8 minutes. Season with half the black pepper and 1/2 teaspoon salt. Drain excess rendered fat if there is more than 1 tablespoon, leaving flavorful fond in the pan.

Stir in the minced garlic and crushed red pepper flakes and cook 30 seconds until fragrant (do not brown).

Add the diced plum tomatoes to the meat mixture. Cook, stirring, until tomatoes begin to break down, about 3–4 minutes.

Pour in the white wine (if using) to deglaze the pan, scraping up browned bits from the bottom. Allow the wine to reduce by half, about 1–2 minutes.

Add the chicken or vegetable stock and bring to a gentle simmer. Reduce heat to medium-low and simmer 4–5 minutes to concentrate flavors.

Stir in the heavy cream and remaining 1 tablespoon butter. Heat gently until the sauce just begins to simmer (do not boil aggressively) and starts to thicken, about 3–4 minutes.

Add the grated pecorino romano gradually, stirring constantly so it melts smoothly into the cream. If sauce becomes too thick, loosen with reserved pasta water, 1–2 tablespoons at a time, until desired consistency is reached.

Stir in the thawed peas and simmer 1–2 minutes until heated through. Taste and adjust seasoning with remaining salt and pepper.

Add the drained capellini to the skillet and toss gently to coat evenly in the pecorino cream sauce and distribute meat, prosciutto, tomatoes, and peas. If needed, add more reserved pasta water to help emulsify the sauce and coat the pasta (up to 1/2 cup).

Remove from heat. Stir in half of the sliced basil leaves. Plate the pasta in warmed bowls.

Garnish with remaining basil leaves and a sprinkle of extra grated pecorino romano. Serve immediately.