Creamy Summer Herb Fettuccine with Crispy Prosciutto

A delicious dish to serve on a cozy night in with a glass of white wine or cider (or a sippy cup of apple juice for the little ones).

  • ½ lb Summer Herb Fettuccine (or another Olive Us fettuccine such as Basil Garlic, Roasted Garlic Herb, Spinach Garlic, or plain)
  • 75g sliced prosciutto ham
  • 1 recipe wine and garlic cream sauce
  • 4 green onions, sliced
  • 1C peas, spinach, or cooked zucchini (optional)
  • 3 sprigs thyme (optional)
  • 1C grated parmesan

Cream Sauce

Preheat the oven to 450F. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 10-12 minutes.

While the pasta is boiling, prepare the sauce. In a large saucepan over medium heat, add olive oil and garlic. Saute for 1 minute, stirring intermittently, and not allowing the garlic to brown. Stir in the flour to create a roux. Stir constantly for about 2 minutes (again, ensuring the heat is kept at medium so the flour and garlic don’t burn). Deglaze the pan by adding the white wine and whisking quickly. Pour in the milk, stirring quickly with every addition to avoid creating lumps. Once the milk is all stirred in, let the sauce come to a low simmer, stirring frequently as it thickens. Once thickened (about 8-10 minutes), add salt and pepper to taste and remove from heat.

Place a cooling rack on a large cookie sheet. Slice the prosciutto (this is best done with a pair of scissors or a very sharp paring knife) into 8cm by 8cm pieces (this is approximate; essentially, slice the larger pieces into thirds, crosswise). Lay each piece onto the cooling rack, spaced a centimeter apart. Once the pan is filled, place it in the oven for 4-5 minutes or until the prosciutto is browned and crispy. Keep an eye out to ensure the fat doesn’t burn and rotate the pan halfway through if your oven cooks slightly unevenly. Remove from the oven and let cool on the counter.

Drain the pasta and pour it into a large baking dish. Add the cream sauce, green onions, crispy prosciutto (this can be left in large pieces or crumbled in), and the peas, spinach, or zucchini to the pot and stir to coat the pasta. Sprinkle the parmesan over the dish and broil for about 2 minutes or until the top is browned and crispy. Serve immediately and enjoy!

Serves 3-4

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