Pasta con Panna e Prosciutto Recipe Guide

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Pasta con Panna e Prosciutto

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Skillet or frying pan
• Measuring cups and spoons
• Colander
• Wooden spoon or spatula
• Knife and cutting board

Ingredients

  

• Ingredients
• Pasta: 400g 14 oz of your choice (fettuccine or penne works well)
• Heavy Cream: 1 cup 240ml
• Prosciutto: 150g 5 oz, sliced into strips
• Parmesan Cheese: ½ cup 50g, grated
• Butter: 2 tablespoons
• Olive Oil: 1 tablespoon
• Garlic: 2 cloves minced
• Salt and Pepper: to taste
• Fresh Parsley: for garnish optional

Instructions

 

• Method
• Boil the Pasta:
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta using a colander.
• Sauté the Garlic:
• In a skillet over medium heat, add the olive oil and butter. Once the butter has melted, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn!
• Add the Prosciutto:
• Add the sliced prosciutto to the skillet and cook for about 2-3 minutes until it starts to crisp slightly.
• Create the Sauce:
• Lower the heat and pour in the heavy cream. Stir well to combine with the prosciutto and garlic. Allow it to simmer for 3-5 minutes, until the cream thickens slightly.
• Combine Pasta and Sauce:
• Add the drained pasta directly into the skillet with the sauce. Toss everything together, ensuring the pasta is well coated. If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.
• Finish with Cheese:
• Stir in the grated Parmesan cheese and mix until melted and incorporated into the sauce. Season with salt and pepper to taste.
• Serve:
• Plate the pasta and garnish with chopped fresh parsley, if desired. Enjoy your delicious Pasta con Panna e Prosciutto!
• Variations
• Vegetarian Option: Substitute prosciutto with sautéed mushrooms or spinach for a meatless version.
• Add Veggies: Incorporate peas or asparagus for added color and nutrition.
• Herbs: Experiment with different herbs like basil or thyme for a unique twist.
  

Keyword Pasta, Pasta con Panna e Prosciutto

Pasta con Panna e Prosciutto is a classic Italian dish that combines the creamy richness of heavy cream with the savory taste of prosciutto, creating a satisfying and comforting meal. This dish is not only delicious but also simple enough for beginners to prepare. The flavors meld beautifully, making it a perfect choice for a weeknight dinner or a special occasion. From my own personal experience, I’ve found that this recipe is a crowd-pleaser, and it’s always a hit with family and friends. Let me show you how I make this delightful dish.

Notes on What to Expect

When preparing Pasta con Panna e Prosciutto, you can expect a rich and creamy dish that offers a wonderful balance of flavors. The prosciutto adds a delightful saltiness that complements the creaminess of the sauce. This dish is quick to prepare, making it a perfect choice for busy weeknights while still feeling indulgent.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 0 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 500 per serving
• Cost of Ingredients: $10-$15
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot for boiling pasta
• Skillet or frying pan
• Measuring cups and spoons
• Colander
• Wooden spoon or spatula
• Knife and cutting board
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Panna e Prosciutto  now.

Ingredients

• Pasta: 400g (14 oz) of your choice (fettuccine or penne works well)
• Heavy Cream: 1 cup (240ml)
• Prosciutto: 150g (5 oz), sliced into strips
• Parmesan Cheese: ½ cup (50g), grated
• Butter: 2 tablespoons
• Olive Oil: 1 tablespoon
• Garlic: 2 cloves, minced
• Salt and Pepper: to taste
• Fresh Parsley: for garnish (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Panna e Prosciutto  now.

Method

1. Boil the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta using a colander.
2. Sauté the Garlic:
   In a skillet over medium heat, add the olive oil and butter. Once the butter has melted, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn!
3. Add the Prosciutto:
   Add the sliced prosciutto to the skillet and cook for about 2-3 minutes until it starts to crisp slightly.
4. Create the Sauce:
   Lower the heat and pour in the heavy cream. Stir well to combine with the prosciutto and garlic. Allow it to simmer for 3-5 minutes, until the cream thickens slightly.
5. Combine Pasta and Sauce:
   Add the drained pasta directly into the skillet with the sauce. Toss everything together, ensuring the pasta is well coated. If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.
6. Finish with Cheese:
   Stir in the grated Parmesan cheese and mix until melted and incorporated into the sauce. Season with salt and pepper to taste.
7. Serve:
   Plate the pasta and garnish with chopped fresh parsley, if desired. Enjoy your delicious Pasta con Panna e Prosciutto!

Variations

• Vegetarian Option: Substitute prosciutto with sautéed mushrooms or spinach for a meatless version.
• Add Veggies: Incorporate peas or asparagus for added color and nutrition.
• Herbs: Experiment with different herbs like basil or thyme for a unique twist.

Tips

• Pasta Choice: While fettuccine or penne is traditional, feel free to use your favorite pasta type.
• Creaminess Level: For a richer sauce, add a bit more cream; for a lighter version, reduce the amount or use half-and-half.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Substitutions for Dietary Needs

• Gluten-Free: Use gluten-free pasta.
• Dairy-Free: Substitute heavy cream with a dairy-free alternative (like coconut cream) and omit cheese or use a dairy-free cheese.
• Low-Fat: Use low-fat cream or a combination of Greek yogurt and broth for a healthier option.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Panna e Prosciutto  now.

Nutritional Information Per Serving

• Calories: 500
• Protein: 18g
• Fat: 30g
• Carbohydrates: 45g
• Fiber: 2g

I hope this guide has made making Pasta con Panna e Prosciutto seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking!