Garganelli with Prosciutto
Ridged tube pasta tossed with crispy prosciutto, fresh cream, and a touch of garlic for an elegant yet simple Italian dinner. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 652
- Protein
- 28g
Ingredients
- 8 oz garganelli pasta
- 3 oz prosciutto, sliced thin
- 2 whole garlic cloves
- ¾ cup heavy cream
- ½ cup Parmesan cheese, grated
- 0 to taste salt and pepper
Instructions
- 1
Fill a large pot with water, add a big pinch of salt, and set it over high heat until the water reaches a rolling boil with large bubbles breaking the surface, about 8 minutes.
- 2
Lay the prosciutto slices flat on a cutting board and cut them crosswise into pieces roughly the width of your finger—about 1 inch wide.
- 3
Peel the garlic cloves and mince them until the pieces are smaller than a grain of rice—pencil-tip dot size.
- 4
Add the garganelli to the boiling water and stir once with a wooden spoon to prevent sticking, then cook according to the package instructions until the pasta is soft when bitten but still holds its shape—usually 8–10 minutes.
- 5
While the pasta cooks, place a 12-inch skillet over medium-high heat and add the prosciutto pieces, stirring every few seconds for 2 minutes until the edges curl and turn brown and crispy.
- 6
Lower the heat to medium, push the prosciutto to the side of the skillet, and add the minced garlic to the empty space; stir for 30 seconds until the garlic turns fragrant and light golden.
- 7
Pour the cream into the skillet, stir to combine, and let it simmer gently without boiling for 1 minute until it looks smooth and slightly thickened.
- 8
Drain the pasta in a colander, reserving 0.5 cup of the starchy cooking water in a small bowl or measuring cup for later.
- 9
Pour the hot pasta into the cream sauce and stir gently with a wooden spoon for 1 minute until the sauce coats every piece.
- 10
Add the Parmesan cheese and stir until it melts into the sauce; if the mixture looks too thick, pour in a little reserved pasta water and stir again.
- 11
Taste the pasta, then sprinkle salt and pepper until it tastes balanced and savory—you may need very little salt since the prosciutto and cheese are already salty.
- 12
Divide the pasta between two bowls or plates and serve immediately while the sauce is still creamy and warm.
Tools you’ll need
- large pot
- cutting board
- chef's knife
- 12-inch skillet
- wooden spoon
- colander
- small bowl or measuring cup
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