Prosciutto and Cream Sauce

This is a cream-and-butter sauce finished with Parmigiano-Reggiano, pepper, and a tiny touch of nutmeg. The sauce comes together during tossing, so the pasta and pan heat do most of the work.

This sauce relies on the heat of freshly cooked pasta to melt raw grated cheese and butter into a smooth coating. Add them in stages and toss quickly so the cheese clings and the butter disappears into the strands.

Prosciutto and Cream Sauce

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Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• 1/4 lb sliced prosciutto OR country ham 115 g
• 3 Tbsp butter 40 g
• 1/2 cup heavy whipping cream 120 ml
• 1 lb pasta 454 g
• 1/4 cup freshly grated parmigiano-reggiano cheese 25 g, plus additional cheese at the table

Equipment

• Skillet

Method

 

1. Shred the prosciutto or ham into narrow strips.
2. Cook it in a saucepan with butter over medium heat for about 2 minutes, turning occasionally, until browned all over.
3. Add cream and cook, stirring frequently, until reduced and thickened by at least one-third.
4. Toss with hot drained pasta, add the Parmesan, toss again, and serve with extra cheese.

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