Prosciutto and Cream Sauce
I am LOVING this chapter! I have enjoyed every pasta sauce so far! This is another easy one with simple ingredients. Prosciutto, butter, cream, pasta and parmigiano…what’s not to love? I made a salad and served this with penne pasta for a 15 minute meal on an evening that was truly “too hot to cook”! I will definitely try it again with home meade green tortellini, as it was one of my favorite pasta dishes in Bologna!
Looks like another winner! Having this with green tortellini sounds delicious as well.
Palma, did this really only take 15 minutes? My kind of quick supper for sure!
One of the frustrating things about buying prosciutto in the States is that most of the fat, sometimes all of it, is trimmed away. Fat, which is essential to flavor, is indispensable to prosciutto, balancing dryness with moistness, saltiness with sweetness. It’s particularly necessary in sauteeing prosciutto for a sauce, when it can easily turn out dry and very salty.
That is a very pretty plate you are using, Palma.
Like you, Palma, I am really enjoying all of the pasta recipes. I would love to eat pasta every day!