Recipe information
Yield
Makes 2 servings
Ingredients
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
Preparation
Step 1
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
Step 2
Chop prosciutto. In a skillet heat oil over moderately high heat until hot but not smoking and sauté prosciutto, stirring, until it begins to brown, about 2 minutes. With a slotted spoon transfer prosciutto to paper towels to drain.
Step 3
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.
Step 4
Serve pasta sprinkled with prosciutto.
