Italian | Gemelli Alfredo with Prosciutto
Posted on February 11, 2011
An easy and tasty dish! Creamy Alfredo sauce with salty prosciutto.
Yield: 4 servings
Ingredients
1 pound gemelli (short pasta twists) or short spiral pasta
4 ounces thinly sliced prosciutto, roughly chopped
1 tablespoon extra-virgin olive oil
1 1/2 cups heavy cream
6 tablespoons unsalted butter
1 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
freshly ground pepper, to taste
red pepper flakes, to taste
kosher sea salt, to taste
Method
Fill a 4-quart kettle three fourths full with water and bring to a boil. Generously salt the water for cooking the pasta.
In a skillet, heal oil over moderately high heat until hot but not smoking. Sauté prosciutto, stirring, until it begins to brown, about 2 minutes. Be careful not to overcook as prosciutto will become gamey. With a slotted spoon, transfer prosciutto to paper towels to drain.
Boil pasta until al dente, following your package instructions. Drain in a colander. Return pasta to kettle and add remaining ingredients, except prosciutto, and salt to taste. Cook pasta over low heat, stirring, until butter is melted and sauce coats pasta.
Transfer pasta to serving dish, top with prosciutto.
Variation: Use roasted turkey or chicken and frozen peas instead of prosciutto.
(Ref. Sur La Table's "Gemelli Alfredo with Prosciutto" recipe, "Favorite Italian Pastas" class.)