Go Back

Pasta with Prosciutto di Parma and Basil

Buy fresh pasta if you can, it will also make a difference.
This is a big dish of pasta, so feel free to half the recipe per person if serving as a "Primi" instead of the entrée.
Print Recipe
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Per serving:
  • 2 cups cooked pasta
  • 1.5 TBSP butter
  • 2 – 4 TBSP grated Parmesan
  • ½ cup pasta cooking water salted
  • 2 slices Prosciutto di Parma
  • 1 – 2 large fresh basil leaves
  • Fresh black pepper
  • Red pepper flakes

Method
 

  1. Have the table set and everything prepped, because almost as soon as the pasta is cooked, dinner is ready.
  2. Cook pasta until el dente in salted water.
  3. Remove ½ cup pasta water and set aside before straining pasta.
  4. Meanwhile heat butter in a non-stick skillet until just turning light brown.
  5. Toss in the cooked pasta and add Parmesan cheese. Next add the reserved pasta water and toss again.
  6. Remove to serving dish, drape Prosciutto di Parma and fresh basil leaves.
  7. Add fresh ground black pepper and red pepper flakes if desired.

Notes

We love an Italian Nebbiolo with this simple and delicious pasta. Some Nebbiolo’s are not as big as others, and we paired perfectly:
• Mamete Prevostini Nebbiolo Bontonero Rosso, 2019 ($31.00)