Pasta with Prosciutto and Peas

There’s a pasta with prosciutto that is served in a Parmesan wheel at a restaurant called Carlucci’s. Once you have had this, there is nothing you crave more. This is why once I saw America’s Test Kitchen do Tagliatelle with Prosciutto and Peas, I had to make it!

http://www.americastestkitchen.com/

http://www.americastestkitchen.com/recipes/8267-tagliatelle-with-prosciutto-and-peas?ref=Recipe_feature_21

Current season recipes are free. Old seasons require a subscription. FYI

This is delicious. Not as good as Carlucci’s, but hey we can’t have everything.

 

Pasta and Prosciutto

 

Time: 20 mintues

Skill Level: Must be able to boil water

Amount: 4-6 servings 

You need:

  • 6 oz thinly sliced prosciutto
  • 1 Tbl unsalted butter
  • 1 shallot, minced
  • Salt and  pepper
  • 1 cup heavy cream
  • 1 pound of pasta (The recipe calls for tagliatelle, but I used some whole wheat cheapo linguine noodles and it was just fine)
  • 1 1/2 cup frozen peas, thawed
  • 1 oz grated parmesan cheese (~1/2cup)
  • 2oz grated gruyere cheese (~1/2cup) THIS CHEESE IS IMPORTANT b/c gruyere actually will melt and not turn to clumps in your pasta…Doing all parmesan will.

Do this: 

  1. Slice 5 ounces prosciutto crosswise into strips and set aside.
  2. Mince remaining 1 oz prosciutoo.
  3. Melt butter in skillet over medium-low heat. Add shallot and some salt. Cook until softened – 2 minutes.
  4. Add cream and minced prosciutto. Bring to a simmer.
  5. Cook stirring occasionally until cream mixture reduces to ~1 cup (5-7 minutes).
  6. In a large pot, cook pasta according to directions on the box. When finished, reserve 2 cups of cooking water, drain the pasta and return to pot.
  7. To the pasta, add 1 cup of the reserved cooking water, the cream mixture, prosciutto strips, peas, parmesan, gruyere, and 1 tsp of pepper. Toss until pasta is coated. Add more cooking water as needed.

Enjoy!

 

 

 

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