Creamy Garlic and Prosciutto Pasta

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Creamy Garlic and Prosciutto Pasta

Production: 2 – Serving
Preparation: 10 Minutes
Cooking: 10 Minutes

Today, we revisit one of the first recipes published by JeBouffe.

After some experimentation, we have slightly modified it and now deliver a final version.

As mentioned in the presentation of the first version, this sauce is “halfway between the carbonara and nirvana ….. will delight fans of creamy pasta”.

Easy to prepare, it perfectly combines garlic, Prosciutto, black pepper and fresh herbs. Cream and Parmesan coat everything with a smooth film that blend all the flavors perfectly.

Warning: This little treat does not support attempts to light version. So eat in moderation but, please, do not try to water it down.

It can also be used as a side dish for grilled meats.

Creamy Garlic and Prosciutto Pasta

Garlic cloves – [6]
Prosciutto ham – [1/4 lbs.]  (115 g.)
35% Cream – [1 1/2 cup]  (375 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Greated Parmesan – [1 cup]  (250 ml.)
Fresh Basil – [2 cups]  (500 ml.)
Green Onions – [6]
Coarsely ground black pepper  – [2 tablespoons]  (30 ml)

Creamy Garlic and Prosciutto Pasta steps 1 Creamy Garlic and Prosciutto Pasta steps 2

1- Cut the prosciutto into small dices.
2- Peel and coarsely chop the garlic.
3- Start cooking the pasta.
4- Chop green onions into rings. Separate the white parts from the green parts.
5- In a pan cook the prosciutto, in oil, over medium heat (3-5 minutes).
6- Add the garlic and the onion rings (white parts).
7- Stir to prevent browning of the garlic and keep cooking for 2 minutes.
8- Add the cream and heat it slowly, stirring regularly.
9- Add the grated parmesan and stir to melt in the sauce.
10- Remove from heat when the sauce starts to simmer.
11- Pour the hot pasta to the sauce and mix well. If necessary add a little cooking water to extend the sauce.
12- Add the black pepper and mix well.
13- Place in a large serving platter and top with basil and sliced ​​onions (green parts).
14- Serve immediately.