Categories: Pasta
Ingredients
- 1 tablespoon olive oil
- 5 oz prosciutto in bite size strips
- 1 clove garlic, minced
- 1 cup heavy cream
- juice from 2 small lemons
- 1 lb pasta (fusilli or something like it)
- 1 lb asparagus, trimmed, 1 inch pieces
- 11/2 cups grated Parmesan
- 3/4 cup fresh basil
Directions
- In a large pot, bring 4 quarts of water and 1 tablespoon salt to a rapid bowl. Add the pasta and cook for 8 minutes. Add the asparagus and cook for 4 minutes more. Reserve ½ cup pasta water and set aside. Drain pasta and return cooked pasta and asparagus to pan.
- While pasta is cooking, in a large skillet, heat oil over medium heat. Add the prosciutto and cook until it is crispy, about 5 minutes. Remove from pan and set aside. Add garlic and saute for 30 seconds. Stir in the cream and lemon juice and bring to a simmer. Cook until thickened, about 5 minutes.
- Pour the cream sauce over the cooked pasta and asparagus, tossing lightly to coat. Stir in the Parmesan and fresh basil, then toss lightly with the crispy prosciutto. Use the reserved pasta water, a tablespoon or two at a time, until pasta is desired consistency. Eat up while it’s warm.