- 4
Ingredients
- 1 tbsp. olive oil
- 4 oz. thinly sliced prosciutto, cut into 1/4-inch strips
- 1 garlic clove, minced
- 1 c. heavy cream
- 2 tbsp. lemon juice
- salt and pepper
- 1 lb. fusill or penne
- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- 1 1/2 c. grated Parmesan cheese
- 3/4 c. chopped fresh basil
Preparation
Step 1
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.