In a large stockpot, bring salted water to a rapid boil. Cook the pasta to al dente. Drain.
In a large sauté pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and garlic and sauté until translucent, but not browned, about 1 minute. Add the ham and cook 2 more minutes, stirring. Add the half and half or milk and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
Add the pasta to the sauce and return to the heat. Toss well and season with salt and pepper to taste. Finish with parmesan and more cracked black pepper.
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In a large stockpot, bring salted water to a rapid boil. Cook the pasta to al dente. Drain.
In a large sauté pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and garlic and sauté until translucent, but not browned, about 1 minute. Add the ham and cook 2 more minutes, stirring. Add the half and half or milk and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
Add the pasta to the sauce and return to the heat. Toss well and season with salt and pepper to taste. Finish with parmesan and more cracked black pepper.
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