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Gemelli Alfredo with Proscuitto

1/2 pound gemelli (short pasta twists) or short spiral pasta
2 ounces thinly slice prosciutto
1/2 tablespoon olive oil
3/4 cup heavy cream
3 tablespoons unsalted butter
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh parsley leaves
fresh ground black pepper to taste


Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta. Chop prosciutto. In a skillet heat oil over moderately high heat until hot but not smoking and saute prosciutto, stirring, until it begins to brown, about 2 minutes. With a slotted spoon transfer prosciutto to paper towels to drain. Boil pasta until al dente and 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. Serve pasta sprinkled with prosciutto.

Source: www.epicurious.com