A dish that promises to deliver rich, savory flavors in mere minutes, combining crispy prosciutto, al dente pasta, and a creamy sauce.
Ingredients
Scale:
8 ounces penne pasta
4 ounces prosciutto, sliced
1 cup heavy cream
3 cloves garlic, minced
½ cup Parmesan cheese, grated
2 tablespoons olive oil
¼ cup fresh parsley, chopped
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve ½ cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the prosciutto slices and cook until crispy, about 4-5 minutes. Stir occasionally to ensure even cooking.
Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Pour in the heavy cream, stirring to combine with the prosciutto and garlic. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Gradually add the grated Parmesan cheese, mixing until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
Incorporate the cooked penne pasta into the skillet, tossing to coat the pasta evenly with the creamy sauce. Season with salt and pepper to taste.
Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional Parmesan if desired.
