Instructions: Combine anchovies, black pepper, and olive oil in a blender. Puree about 2 to 3 minutes until very smooth. Add grated Parmesan and blend briefly to combine.

Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and reserve.

Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until combined. The dressing may be refrigerated.

Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little extra-virgin olive oil to coat. Cover with plastic wrap and set aside at room temperature.

Cook peas. Immediately rinse with cold water and reserve.

Heat olive oil in a large skillet over high heat. Add onions and cook until golden. Remove from heat. Transfer to a medium bowl and set aside to cool. Stir in peas, prosciutto and dressing. Pour over reserved pasta, toss well, and serve.

This recipe yields 4 to 6 servings.

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