Ingredients with Measurements:
- 1 pound cacioforte cheese, grated
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 4 slices prosciutto, thinly sliced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Salt, to taste
- 1 pound pasta (such as spaghetti or linguine)
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, until tender-crisp. Remove the asparagus with a slotted spoon and set aside.
2. In the same pot of boiling water, cook the pasta according to package instructions until al dente. Drain the pasta in a colander and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the prosciutto and cook for 2-3 minutes, until crispy. Remove the prosciutto with a slotted spoon and set aside.
4. In the same skillet, add the heavy cream, Parmesan cheese, black pepper, and salt. Cook for 2-3 minutes, until the sauce has thickened slightly.
5. Add the cooked pasta, asparagus, and cacioforte cheese to the skillet. Toss everything together until the cheese has melted and the pasta is coated in the sauce.
6. Serve the pasta hot, topped with the crispy prosciutto.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 750
- Fat: 45g
- Carbohydrates: 53g
- Protein: 33g
Substitutions for ingredients:
- Cacioforte cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Asparagus can be substituted with broccoli or green beans.
- Prosciutto can be substituted with bacon or pancetta.
Variations:
- Add sliced mushrooms to the skillet when cooking the prosciutto.
- Use different types of pasta, such as penne or fusilli.
- Add a squeeze of lemon juice to the sauce for a bright, tangy flavor.
Tips and tricks:
- Be sure to grate the cacioforte cheese finely to ensure it melts evenly in the sauce.
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
- To make this dish vegetarian, omit the prosciutto and use vegetable broth instead of heavy cream.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in individual bowls, topped with the crispy prosciutto and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley or basil
Pairings:
- Serve this pasta with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread or bruschetta
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta cooking water to thin it out.
- If the cheese doesn't melt evenly, try grating it more finely or adding it in smaller batches.
Food safety advice:
- Be sure to cook the asparagus and pasta thoroughly to prevent any foodborne illnesses.
Food history:
- Cacioforte is a traditional Italian cheese made from a blend of sheep's and cow's milk. It is commonly used in pasta dishes in central Italy.
Flavor profiles:
- This dish is creamy, salty, and savory, with a slight bitterness from the asparagus.
Serving suggestions:
- Serve this pasta as a main course for a cozy weeknight dinner.
Related Categories
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Region: Italian