From NYTimes, this accompanied their recipe for Fresh Egg Noodles.
1 cup crème fraîche
1/2 cup heavy cream
4 tablespoons unsalted butter
Salt and pepper
Freshly grated nutmeg
1 1/2 cups shelled peas, or snow peas
Fresh egg noodles (see recipe)
4 slices prosciutto (about 2 ounces), cut into 1/4-inch ribbons
1 tablespoon finely cut chives
Grated Parmesan cheese, for serving
1. Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
2. Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
3. Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
4. Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.