Macaroni with Prosciutto and Aspargus
Prosciutto ham, asparagus tips and onions are combined with fresh cream and Parmesan cheese to make this stove top macaroni recipe with Italian seasoning
Recipe Serves 6 To 8
1 ½ pounds
1. Wash asparagus and cut tips off stalks.
Fill a medium saucepan half full with salted water. Bring water to a boil. Add asparagus tips. Boil about 1 to 2 minutes or until tender but firm. Drain asparagus.
2. Melt butter in a large skillet. When butter foams, add onions. Heat the
mixture over medium heat until pale yellow.
3. Season with salt and pepper.
4. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add macaroni. Bring water back to a boil and cook macaroni uncovered until tender but firm to the bite, 8 to 10 minutes.
5. Drain macaroni and place in skillet with sauce.
6. Add 1cup Parmesan cheese.
7. Toss macaroni and sauce over medium heat until sauce coats macaroni, 20 to 30 seconds.
8. Serve immediately with additional Parmesan cheese.
Prosciutto is the Italian word for "ham." This Italian-style ham has been seasoned, salt-cured (but not smoked) and air-dried. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw but ready to eat because of its curing. Look for golden pink, moist-looking prosciutto with pure white fat.
Use 3 to 4
quarts of water per pound of pasta. Unsalted water will reach a boil faster than
salted water, so add salt to rapidly boiling water just before adding the pasta.
Use about 1 teaspoon salt for each quart of water.