Spaghetti 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. I prefer to use freshly roasted peppers versus the ones you buy in cans and jars and will include a link to my roasted pepper video here and below.
If you choose to make your own pasta at home, follow the recipe and instructions from my October 2, 2022 post “Pasta 101” which covers the basics of making and shaping pasta dough and it has my recipe for Egg Pasta Dough.
TOOL TIP:
Pasta machines make quick work out of rolling dough into thin sheets and then cutting them into a large variety of pasta shapes. There are numerous attachments available for the machine including a ravioli maker, but most machines come with the standard spaghetti/fettuccini attachment included. An electric motor can also be added to make the process even easier if you find yourself using the machine often. They are also great for making crackers, scallion pancakes for Peking Duck and wonton skins for thin skinned dim sums.
Relevant Videos:
Spaghetti with a Prosciutto Cream
Course: EntreesCuisine: ItalianDifficulty: Easy4
servings25
minutes15
minutesIngredients
1 Tablespoon Kosher salt
2 Tablespoons extra virgin olive oil
1 shallot, minced
1/4 cup dry white wine
1 batch egg dough, cut as spaghetti (or 1 pound box of dried spaghetti)
2/3 cup heavy cream
1/4 pound thinly sliced prosciutto, coarsely chopped
1/2 cup medium dice roasted red peppers
kosher salt and freshly ground black pepper to taste
1/4 cup freshly grated Asiago (or Parmesan) cheese
Directions
- 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.
