Prosciutto & Parmesan Pasta

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!

prosciutto

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!

prosciutto

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

Prosciutto & Parmesan Noodles

Quick and easy pasta dish

Course: Pasta, Side Dish
Cuisine: American, Italian
Keyword: basil, campanelli, parmesan, pasta, prosciutto
Servings: 4 servings
Author: HelenFern
Ingredients
  • 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
Instructions
  1. Cut the prosciutto into small pieces and finely chop the herbs.

  2. Cook and drain the pasta, saving out 1/4 cup of pasta water.

  3. 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. 

  4. Add the pasta water, lemon juice, prosciutto and herbs, stirring constantly. Simmer to let it thicken just a bit.

  5. When it's all warmed, add the parm and stir until it's melted. 

  6. Serve hot with more parmesan on the top and some torn, fresh basil. 

Recipe Notes

 

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

prosciutto

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