Epimeles — Creamy Pasta with Asparagus, Parmesan, and Crispy Prosciutto
Ingredients - 1 tablespoon olive oil - 4 ounces thin sliced prosciutto, cut into 1/4 in slices - 1 garlic clove, sliced thin - 1 cup heavy cream - 2
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pence.envs.net.
Cooking tools:
- Grater
- Colander
- Nonstick skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Tongs
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 4 ounces thin sliced prosciutto, cut into 1/4 in slices
- 1 garlic clove, sliced thin
- 1 cup heavy cream
- 2 tablespoons lemon juice
- salt
- pepper
- 1 lb pasta or penne or fusilli, any with texture
- 1 lb asparagus, trimmed and cut into 1 in pieces
- 1 1/2 cups grated parmesan cheese
- 3/4 cup chopped fresh basil
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