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Try SavoraSpaghetti with a Prosciutto Cream
This dish of spaghetti with a Prosciutto and roasted pepper cream is always real popular on our Foodie trips to Italy. It is a fairly simple recipe to create (especially if you buy dried pasta) and uses a minimal number of ingredients.
Recipe adapted from: chefmichaelsalmon.com
Ingredients
- Kosher salt1 Tablespoon
- extra virgin olive oil2 Tablespoons
- shallot, minced1
- dry white wine1/4 cup
- batch egg dough, cut as spaghetti (or 1 pound box of dried spaghetti)1
- heavy cream2/3 cup
- thinly sliced prosciutto, coarsely chopped1/4 pound
- medium dice roasted red peppers1/2 cup
- to taste kosher salt and freshly ground black pepper
- freshly grated Asiago (or Parmesan) cheese1/4 cup
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Learn MoreMethod
Fill a large pot 3/4 full of water and bring to a boil with 1 Tablespoon salt.
Heat a large sauté pan over medium heat and add the olive oil. Add the minced shallot and stir for 1 minute, cooking the shallot. Deglaze with white wine and reduce until dry.
Drop the spaghetti in the boiling water and cook for 5 minutes (for fresh pasta, follow package directions for dried pasta) or until al dente, stirring occasionally.
Add the heavy cream to the sauté pan, and reduce for 1 minute. Add the prosciutto and roasted red pepper to the sauce and stir, heating it through.
Strain the pasta, allowing all of the water to drain off it, and add it to the pan with the sauce. Mix the pasta in with the sauce and adjust the seasoning with salt and pepper. Serve immediately topped with the freshly grated Asiago cheese.
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