Prosciutto and Onion Pasta

…Or as I like to call it: “The best cure for a pasta craving this side of Rome.” Chef Bill came up with this one afternoon when only a hot bowl of pasta would do. And while there’s nothing as lovely than al dente pasta bathed in a good Marinara sauce, tomatoes weren’t what our taste buds wanted. Since we’ve pretty much sworn off cow dairy and Alfredo sauces, the imaginative Chef Bill set about incorporating some key elements of flavor to tango properly with our penne, while leaving our health and digestive tracts unscathed.

The saltiness of the Prosciutto (thinly sliced Italian ham) and Peccorino (a sheep’s milk cheese similar to Parmasean) pair beautifully with the mildness of sauteed onions and the clean green of fresh parsley. Butter and olive oil are the emulsifying mortar that make this pasta dish taste, smell, and FEEL so good going down.

Prosciutto and Onion Pasta

1 bag gluten-free linguine (penne also works)

1 cup prosciutto, chopped into 1/2-inch pieces

1 cup chopped onions

3 TBS. extra virgin olive oil

2 TBS. unsalted butter

3 TBS. chopped parsley

1/4 cup grated Peccorino cheese

1/3 cup reserved pasta water

Salt and pepper to taste

Boil pasta in a large stock pot until al dente (about 8 minutes, stirring occasionally)

While pasta is simmering, heat oil in a saute pan or wok on medium heat. Gently saute the onions until just glassine. Add prosciutto. Simmer with onions about two minutes, mixing well. Add butter until melted.

Strain pasta, reserving 1/3 to 1/2 cup of the water. Return drained pasta to pot and add pasta water. Toss together over low heat for about a minute. Add salt and pepper to taste, then pour in contents of the saute pan. Toss thoroughly. If it feels dry, drizzle with a bit more extra virgin olive oil. Serve in pasta bowls and garnish with Peccorino and parsley.



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