Record setting pasta
I keep sending Alex at Blog From Italy recipes for fast, fast, lightning fast pasta recipes and he keeps promising to make them and publish his results. The scurvy dog hasn’t made one yet.
Here’s one his five year old child can make in ten minutes.
Prosciutto and cream pasta
for one serving
1 ounce or 30 g prosciutto, chopped
2 tablespoons great olive oil
2 tablespoons of heavy whipping cream
65 to 100 g short pasta with a hole, like sedani or penne, which usually take 8 minutes to cook
Heat about 2 liters of salted water to a boil, then toss in the pasta. While it cooks, in a frying pan heat the oil and add the prosciutto. Fry it so that the flavor and saltiness of the prosciutto go into the oil. Add the cream and continue to cook it, stirring, so it will flavor the cream as well.
As you can see, the cream will gather itself up at first, so add some of the pasta cooking water to loosen it. As soon as the pasta is done, drain it and throw it into the frying pan and briefly cook it so that the pasta also takes up the prosciutto flavor.
That’s it. Nothing fancy but just delicious. It doesn’t need another thing. You could grind some pepper over it maybe, but I didn’t. I know prosciutto can be expensive in some places, but I will bet almost anyone can afford one ounce of it. That’s why this will be the first and maybe only of my offerings to Presto Pasta Night, happening right here at Think On It this week. Send those recipes and photos today!
5 comments October 13th, 2008
