CREAMY PROSCIUTTO PASTA | Quick and Easy Dinner Idea

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less expensive.

white wine

🥗Healthier: chicken broth

💰Cheaper: vegetable broth

Chicken broth adds flavor without alcohol, while vegetable broth is a cost-effective substitute.

Fill a large pot with water for the bucatini and bring it to a boil.

Preheat the oven to 375°F.

Spread prosciutto on a cookie sheet and place it in the oven for about 8 minutes, watching to ensure it gets crispy but not burnt.

Prepare 2 tablespoons of chopped parsley, 2 minced garlic cloves, and 1 small chopped shallot.

Shred half a cup of parmesan cheese.

Add a tiny bit of olive oil and salt to the boiling pasta water, then add the bucatini and cook for about 8-9 minutes.

In a skillet over medium heat, add about 1 tablespoon of olive oil, then add the chopped shallot and a little salt, cooking until translucent for a few minutes.

Add minced garlic and cook for about 30 seconds.

Stir in 3 tablespoons of tomato paste and reduce the heat to low, mixing well.

Add heavy cream to the skillet and mix until incorporated, keeping the heat on low.

Once the pasta is ready, reserve a ladle full of pasta water, then strain the pasta.

Chop the crispy prosciutto into small pieces, similar to bacon bits.

Add shredded parmesan cheese to the sauce and stir, then add a splash of reserved pasta water to maintain a creamy consistency.

Toss the cooked bucatini into the sauce, mixing well.

Add the chopped prosciutto into the pasta and sauce, reserving some for topping later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens