Recipe Pasta with Asparagus and Prosciutto

Discussion in 'Rice, Pasta, Pulses and Grains' started by CraigC, 27 Dec 2018.

  1. CraigC

    CraigC Über Member

    SE Florida
    Well we forgot to make the prosciutto wrapped asparagus "rafts" to go with one of our meals, so needed to use them in another meal and this is it.

    Kosher salt
    1/2 cup diced prosciutto (about 3 1/2 ounces)
    1 clove garlic, chopped
    2 teaspoons chopped fresh thyme
    1/2 cup dry white wine
    Freshly ground pepper
    1 cup heavy cream
    Pinch of freshly grated nutmeg (optional)
    12 ounces fettuccine
    1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
    1/4 cup grated parmesan cheese, plus more for topping


    1) Bring a large pot of salted water to a boil.
    2) Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes.
    3) Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine.
    4) Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
    5) Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
    6) Add the cheese to the cream sauce and stir to combine.
    7) Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.
    MypinchofItaly and morning glory like this.
  2. morning glory

    morning glory Obsessive cook Staff Member

    A pretty dish, I imagine.
  3. medtran49

    medtran49 Über Member

    SE Florida
    We're both glad we forgot the asparagus and prosciutto with the osso bucco. This turned out to be a great recipe. I would cut down on the salt to 1/8 tsp and cut the asparagus into 1 inch pieces, but otherwise it was great.

    2018-12-27 17.59.25.jpg
    MypinchofItaly and morning glory like this.
  4. MypinchofItaly

    MypinchofItaly Veteran

    medtran49 and CraigC like this.

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