Ingredients with Measurements:
- 1 package of Formaggelle pasta
- 8 slices of prosciutto
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 2 cups of whole milk
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Formaggelle pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
2. In a large skillet, cook the prosciutto over medium heat until crispy. Remove the prosciutto from the skillet and set aside.
3. In the same skillet, add the asparagus and cook for 5-7 minutes until tender. Remove the asparagus from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes until the mixture turns golden brown.
5. Slowly whisk in the milk, salt, and black pepper. Cook for 5-7 minutes until the sauce thickens.
6. Add the Parmesan cheese to the sauce and whisk until melted.
7. Add the cooked Formaggelle pasta, prosciutto, and asparagus to the sauce. Toss until everything is coated in the sauce.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 25g
Saturated Fat: 14g
Cholesterol: 80mg
Sodium: 800mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- Formaggelle pasta can be substituted with any other short pasta such as penne or fusilli.
- Prosciutto can be substituted with bacon or ham.
- Asparagus can be substituted with broccoli or green beans.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add diced tomatoes to the sauce for a burst of freshness.
- Use pancetta instead of prosciutto for a different flavor.
- Add garlic to the sauce for extra flavor.
- Use different vegetables such as mushrooms or zucchini.
Tips and tricks:
- Don't overcook the pasta as it will become mushy and lose its texture.
- Make sure to whisk the flour and butter mixture until smooth to avoid lumps in the sauce.
- To make the sauce creamier, add a splash of heavy cream at the end.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Formaggelle with Prosciutto and Asparagus in a large pasta bowl and garnish with chopped parsley.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad and a glass of white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the sauce is too thin, whisk in more flour to thicken it.
Food safety advice:
- Make sure to cook the pasta and vegetables thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Formaggelle is a type of pasta that originated in the Lombardy region of Italy. It is a short, tube-shaped pasta that is perfect for holding onto sauces.
Flavor profiles:
The Formaggelle pasta is coated in a creamy Parmesan sauce that is salty and savory. The prosciutto adds a smoky flavor while the asparagus adds a fresh, earthy taste.
Serving suggestions:
Serve the Formaggelle with Prosciutto and Asparagus as a main dish for a cozy dinner at home.
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Region: Italian