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.