Serves 4
Four finely chopped strips of bacon can be substituted for the prosciutto.
| 1 | tablespoon olive oil |
| 4 | ounces thinly sliced prosciutto , cut into 1/4-inch strips (see note) |
| 1 | garlic clove , minced |
| 1 | cup heavy cream |
| 2 | tablespoons lemon juice |
| Salt and pepper | |
| 1 | pound fusilli or penne |
| 1 | pound asparagus , trimmed and cut into 1-inch pieces |
| 1 1/2 | cups grated Parmesan cheese |
| 3/4 | cup chopped fresh basil |
1. Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.
2. Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, 1/2 cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.
1 comment:
I made this tonight and it was very good. Even the kids ate it. They picked out most of the asparagus though. And I used turkey bacon instead of prosciutto.
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