Ingredients with Measurements:
- 1 pound Pratolina pasta
- 8 ounces prosciutto, sliced thin and chopped
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Pratolina pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the chopped prosciutto and cook until crispy, about 5 minutes.
4. Add the asparagus to the skillet and cook until tender, about 5 minutes.
5. Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 5 minutes.
6. Add the cooked Pratolina pasta to the skillet and toss to coat with the sauce.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 590
- Fat: 29g
- Carbohydrates: 53g
- Protein: 28g
Substitutions for ingredients:
- Prosciutto can be substituted with bacon or ham.
- Asparagus can be substituted with broccoli or green beans.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add cherry tomatoes for a pop of color and flavor.
- Use different types of pasta, such as penne or fusilli.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to trim the tough ends of the asparagus before cooking.
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the pasta is too dry, add more sauce or olive oil.
Food safety advice:
- Be sure to cook the pasta and asparagus to the appropriate temperature to ensure they are safe to eat.
Food history:
- Pratolina is a type of pasta that originated in Italy.
Flavor profiles:
- Salty, savory, creamy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian