Ingredients with Measurements:
- 1 pound Valcasotto pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped prosciutto
- 1 cup sliced mushrooms
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making the sauce
- Large skillet for cooking mushrooms and prosciutto
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Valcasotto pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the milk, salt, pepper, and nutmeg. Cook, whisking constantly, until the sauce thickens and comes to a simmer, about 5-7 minutes.
4. Remove the sauce from the heat and stir in the Parmesan cheese until melted and smooth.
5. In a large skillet, cook the prosciutto over medium heat until crispy, about 5-7 minutes. Remove from the skillet and set aside.
6. In the same skillet, add the sliced mushrooms and cook until tender, about 5-7 minutes.
7. Add the cooked prosciutto and mushrooms to the sauce and stir to combine.
8. Add the cooked Valcasotto pasta to the sauce and toss to coat.
9. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Sauce should be cooked over medium heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 600
- Fat: 28g
- Carbohydrates: 61g
- Protein: 24g
- Sodium: 680mg
Substitutions for ingredients:
- Valcasotto pasta can be substituted with any other type of pasta.
- Prosciutto can be substituted with bacon or ham.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of cheese, such as Gruyere or Fontina.
- Add roasted garlic for extra flavor.
Tips and tricks:
- Be sure to cook the pasta al dente to prevent it from becoming mushy.
- Use whole milk for a creamier sauce.
- Stir the sauce constantly to prevent it from burning or sticking to the bottom of the pan.
Storage instructions:
- Store any 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 or on a large platter.
- Garnish with chopped fresh parsley or grated Parmesan cheese.
Garnishes:
- Chopped fresh parsley or grated Parmesan cheese.
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 more milk to thin it out.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to prevent foodborne illness.
Food history:
- Valcasotto pasta is a type of pasta that is made in the Piedmont region of Italy.
Flavor profiles:
- Creamy, cheesy, salty, savory.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian