Creamy Pasta With Asparagus, Parmesan, and Crispy Prosciutto
By America's Test KitchenPublished on November 13, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
1 tablespoon olive oil 4 ounces thinly sliced prosciutto, cut into ¼-inch strips (see note)1 garlic clove, minced1 cup heavy cream 2 tablespoons lemon juice Salt and pepper 1 pound fusilli or penne1 pound asparagus, trimmed and cut into 1-inch pieces1 ½ cups grated Parmesan cheese ¾ cup chopped fresh basil
Instructions
- Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.
- Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, 1/2 cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 tablespoon olive oil
4 ounces thinly sliced prosciutto, cut into ¼-inch strips (see note)
1 garlic clove, minced
1 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
1 pound fusilli or penne
1 pound asparagus, trimmed and cut into 1-inch pieces
1 ½ cups grated Parmesan cheese
¾ cup chopped fresh basil
Ingredients
1 tablespoon olive oil
4 ounces thinly sliced prosciutto, cut into ¼-inch strips (see note)
1 garlic clove, minced
1 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
1 pound fusilli or penne
1 pound asparagus, trimmed and cut into 1-inch pieces
1 ½ cups grated Parmesan cheese
¾ cup chopped fresh basil
Ingredients
1 tablespoon olive oil
4 ounces thinly sliced prosciutto, cut into ¼-inch strips (see note)
1 garlic clove, minced
1 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
1 pound fusilli or penne
1 pound asparagus, trimmed and cut into 1-inch pieces
1 ½ cups grated Parmesan cheese
¾ cup chopped fresh basil
Why This Recipe Works
A creamy pasta recipe is a welcome dinner for any night of the week, but one that can be made in just 30 minutes seems ideal for a weeknight. Small, sturdy pasta types that held the thick sauce proved best in our Creamy Pasta with Asparagus, Parmesan, and Crispy Prosciutto. We also found that four finely chopped strips of bacon can be substituted for the prosciutto.
Instructions
- Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.
- Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, 1/2 cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.
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