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.