Pasta, pasta, pasta – we love anything pasta! This one pairs the saltiness of prosciutto with the sweetness of fresh parmesan. Each bite is burst of delicious in your mouth!
Here’s how to make prosciutto & parmesan pasta:
Start by prepping the components. Cut the prosciutto into small pieces and finely chop the herbs. I cut the prosciutto into too large of chunks, but took them out and cut them smaller. The smaller pieces offer a more subtle saltiness.
Next, cook and drain the pasta, saving out 1/4 cup of pasta water. Using the water from the pasta in the sauce uses the starch from the pasta to help thicken the sauce.
What’s the best pasta? I used campanelle noodles. They have curls and ruffles and the sauce gets into every nook and cranny. You can easily get a bite of everything in your mouth with each bite. Any kind of curled noodle will work – orecchiette or shells will also work well.
Put the pasta back into the pan and add the butter. Heat until it’s melted. Stir in the cream and a lot of fresh cracked pepper. You can adjust the pepper to your tastes, but we like a lot of pepper!
Add the pasta water, lemon juice, prosciutto and herbs, stirring constantly. Simmer to let it thicken just a bit.
When it’s all warmed, add the parm and stir until it’s melted.
Serve hot with more parmesan on the top and some torn, fresh basil.
© Copyright 2022 The Lazy Gastronome
Quick and easy pasta dish
- 3 cups cooked noodles
- 2 oz prosciutto, chopped
- 1 teaspoon fresh marjoram, minced oregano will also work
- 1 Tablespoon fresh basil, minced more for garnish
- 1 Tablespoon butter
- 3 Tablespoons heavy cream
- LOTS fresh cracked pepper
- 1 Tablespoon fresh squeezed lemon juice
- 1/2 cup shredded parmesan cheese, plus some for garnish fresh, not canned
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Cut the prosciutto into small pieces and finely chop the herbs.
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Cook and drain the pasta, saving out 1/4 cup of pasta water.
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Put the pasta back into the pan and add the butter. Heat until it's melted. Stir in the cream and a lot of fresh cracked pepper.
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Add the pasta water, lemon juice, prosciutto and herbs, stirring constantly. Simmer to let it thicken just a bit.
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When it's all warmed, add the parm and stir until it's melted.
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Serve hot with more parmesan on the top and some torn, fresh basil.
I used campanelle noodles. The sauce gets caught in the curls and ruffles, making it easy to get a bite of everything. Any kind of curled noodle will work - orecchiette or shells will also work well.
© Copyright 2022 The Lazy Gastronome
