Thursday, September 13, 2007

Creamy Pasta with Asparagus, Parmesan, and Crispy Prosciutto

Creamy Pasta With Asparagus, Parmesan, and Crispy Prosciutto

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:

Jolene said...

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.