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Receta Creamy Pasta with Asparagus, Parmesan, and Crispy Prosciutto
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Ingredientes
- 1 Tbsp olive oil
- 4 oz thinly sliced prosciutto, cut into 1/4-inch strips (can substitute 4 finely chopped strips of bacon)
- 1 garlic clove, minced
- 1 cup heavy cream
- 2 Tbsp lemon juice
- salt and pepper
- 1 lb fusilli or penne
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 1/2 cups grated parmesan
- 3/4 cups chopped fresh basil
Direcciones
- Bring 4 qts 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 Tbsp 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 water, cheese, and basil to the pot and toss to combine, adding remaining cooking water as needed.
- Season with salt and pepper. Sprinkle portions with prosciutto. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 813 | |
| Calories from Fat 278 | 34% |
| Total Fat 31.68g | 40% |
| Saturated Fat 17.21g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 923mg | 38% |
| Potassium 537mg | 15% |
| Total Carbs 90.59g | 24% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.83g | 3% |
| Protein 40.6g | 65% |
